Mary Oppenhiemer's Butter Cake

Ingredients

• Servings: 1
• 2 cups white sugar
• 1 cup unsalted butter
• 3 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 cup buttermilk
• 2 cups packed brown sugar
• 1/2 cup butter
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 325 degrees f (165 degrees c). grease and flour one 10 inch bundt pan.
• 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.
• 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.
• bake at 325 degrees f (165 degrees c) for one hour. let cake cool and top with caramel icing.
• 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.