I love to cook and I love to eat good food.  Alas, the fact that I work 9-5 means that I can't do either as much as I would like, and like many I am often stuck at my desk during my lunch "hour".  My solution is to try to bring my lunch to work as much as I can.  This is my collection of recipes, all made quickly the night before (either as lunch or as dinner with leftovers that can be taken in).  Happy eating.

Sunday, 14 March 2010

Betty Robertson's Buttermilk Cake


After showing off my bee-yoo-tiful Kitchenaid in the last post, I decided I needed to do some actual baking with it. A little house-warming, too, was in order. I have heard that real estate agents put cookies in the oven or leave vanilla out to make the house smell warm, inviting, and homey. Even though most of my possessions are still in boxes, and my items of furniture have yet to be counted on more than one hand, I thought that a cake, warm from the oven, wafting its scent of vanilla, butter and sugar, would transform my little apartment into my new home.

The cake would have to be the one that I grew up eating and one of the first I ever baked myself. This recipe came from Betty Robertson, long-time friend of my mother's family, who baked it for them. My mother got the recipe when she was in high school, I started baking it myself about the same age, and I in turn have passed it around to friends. It's just a good cake: moist, delicious, pretty much foolproof and failsafe. It's practically perfect on its own, and when berries or peaches are in season it's gilding the lily.


Surprisingly, it came out well even though it was the first thing I baked in the new oven. Golden on the outside, smelling of home, it tasted great even eaten off the cardboard box I have functioning as a table.

And, by the way, the Kitchenaid was amazing. I made the cake in record time. I even took pictures, but fortunately for you all I accidentally erased them. You might indulge in cake, but surely wouldn't indulge me in too many photos of my mixer.

Betty Robertson's Buttermilk Cake

1 C. butter
2 T. shortening
3 C. sugar
3 C. flour
1 C. buttermilk
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
5 eggs

Butter and flour a bundt cake pan. Pre-heat oven to 325.

Cream butter, sugar, and shortening. Add eggs one at a time. Dissolve baking soda in buttermilk, then add the buttermilk and flour slowly to the mix. Add salt and vanilla.

Bake at 325 for about an hour, or until a toothpick comes out clean.



11 comments:

Cinnamon-Girl said...

What a lovely way to christen your oven and kitchenaid! I can see that it has a really nice texture. I bet it's scrumptious!

Julie said...

Looks scrumptious. I think Betty Roberston was probably a person I would have gotten along with quite well.

theUngourmet said...

Welcome to your place. Baking up a yummy cake is a great way to feel a little more settled in. I love my KitchenAid so much too! Great recipe!!

Fresh Local and Best said...

This cake looks wonderful and I bet the KitchenAid worked beautifully! Let me know if you want to meet for coffee in the city when thing settle down - I'm moving this week. Yikes!

Cucinista said...

Thanks everyone! Just trying getting settled in and doing a little cooking and baking certainly helps.

Fresh and Local -- thanks for the lovely offer. Unfortunately I'm heading into my busiest season at work and am hoping simply to leave in time to sleep in my own bed each night. I'll have to stop playing with the Kitchenaid for a few weeks... Good luck with your own move!

Astra Libris said...

I love the history and story behind this cake! Such a special tradition to continue in your new home - and a gorgeous cake, as well! Congratulations on the move, your new home, and the awesome KitchenAid!!

teresa said...

i am in love with my kitchen too, great cake!

Joie de vivre said...

I love recipes with actual women's names attached. It is just so nostalgic. Thank you so much for finding my blog! I've signed up to follow yours.

The Duo Dishes said...

Anything baked good with buttermilk is going to be moist goodness. Guaranteed!

Ingrid said...

Your cake looks like it has a lovely tight crumb but tender texture.
~ingrid

grace said...

excellent and worthy recipe for the first use of your kitchenaid! kudos to betty and kudos to you--the crumb looks ideal!

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