Mary Oppenhiemer's Butter Cake Recipe

Recipesfull introduces to you: Popular Recipes. (Mary Oppenhiemer's Butter Cake Recipe). This is an old family recipe from my deceased grandmother, whom I am honoring today by placing her recipe on your site for Mother's Day. I used this recipe to win a cooking contest in 1983 for Pet Dairy, INC. in Sarasota, FL where I worked. I was so surprised and honored to win and I want to share her recipe with all of you.

Brief

Servings: 12

Yield: 1 -10 inch bundt cake

Mary Oppenhiemer's Butter Cake Recipe

Ingredients

2 cups white sugar

1 cup unsalted butter

3 eggs

¼ teaspoon salt

¼ teaspoon baking soda

2 teaspoons vanilla extract

2 ¾ cups all-purpose flour

1 cup buttermilk

2 cups packed brown sugar

½ cup butter

½ cup evaporated milk

1 teaspoon vanilla extract

Dessert

Directions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch bundt pan.

Step 2

Cream together the white sugar and 1 cup of the butter. Add the eggs one at time beating mixture well after each. Mix the baking soda with the buttermilk. Add to butter mixture and beat.

Step 3

Sift flour three times before measuring. Add sifted flour and 1/4 teaspoon salt to the butter mixture. Stir in the 2 teaspoons vanilla. Pour batter into prepared pan.

Step 4

Bake at 325 degrees F (165 degrees C) for one hour. Let cake cool and top with Caramel Icing.

Step 5

To Make Caramel Icing: In a saucepan over medium heat cook the brown sugar remaining 1/2 cup butter and the evaporated milk. Stirring frequently bring mixture to a boil and let boil for 3 minutes. Remove from heat and stir in the 1 teaspoon vanilla beat until thick. Pour over top of cooled bundt cake.

Nutritional Information

Mary Oppenhiemer's Butter Cake Recipe

Servings Per Recipe:12

Calories: 619.3

% Daily Value *

Protein: 6.2g 12%

Carbohydrates: 93.4g 30%

Dietary Fiber: 0.8g 3%

Sugars: 71.2g

Fat: 25.5g 39%

Saturated Fat: 15.6g 78%

Cholesterol: 111.4mg 37%

Vitamin A Iu: 799.7IU 16%

Niacin Equivalents: 3.1mg 24%

Vitamin B6: 0.1mg 4%

Vitamin C: 0.4mg 1%

Folate: 61.4mcg 15%

Calcium: 99.7mg 10%

Iron: 1.9mg 10%

Magnesium: 16.6mg 6%

Potassium: 167.9mg 5%

Sodium: 192.2mg 8%

Thiamin: 0.2mg 25%

Calories From Fat: 229.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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