Mary Oppenhiemer's Butter Cake

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.

• Calories: 619 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon vanilla extract
• ½ cup butter
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 2 cups packed brown sugar
• 2 ¾ cups all-purpose flour
• 3 eggs
• ¼ teaspoon baking soda
• ½ cup evaporated milk
• 1 cup buttermilk
• 1 cup unsalted butter

Recipe Instructions

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.