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.

Recipe Summary

Servings:
12
Yield:
1 -10 inch bundt cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

619 calories; protein 6.2g; carbohydrates 93.4g; fat 25.5g; cholesterol 111.4mg; sodium 192.2mg. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/14/2006
I got this recipe off this website about 6 years ago... could it be that long? I think it was. I never post reviews, but I think that this one deserves a rave review. As a cake decorator, I've made this cake countless times over the years. It is dense and rich. Used it in wedding cakes and it perfect for 3D cakes. It is delicious. I love the flavor. I usually make this cake without the frosting following the cake recipe exactly. Sometimes, I'll add different flavors: ground almond (about 1/2-3/4 cup) and almond extract instead of vanilla or lemon zest(about 3-4 lemons) with lemon extract. Tried adding cocoa one time and that didn't come out that great. It is delicious with a chocolate buttercream frosting. Give it a try... Read More
(24)

Most helpful critical review

Rating: 1 stars
10/28/2003
I don't know if I did something wrong because it had such high marks but my family didn't like this one. It was really heavy like a brick. The frosting was also too much - maybe I beat it too long. The recipe doesn't indicate how long to beat it. I was disappointed at the family gathering when we finally cut into this one. Read More
(5)
40 Ratings
  • 5 star values: 24
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/13/2006
I got this recipe off this website about 6 years ago... could it be that long? I think it was. I never post reviews, but I think that this one deserves a rave review. As a cake decorator, I've made this cake countless times over the years. It is dense and rich. Used it in wedding cakes and it perfect for 3D cakes. It is delicious. I love the flavor. I usually make this cake without the frosting following the cake recipe exactly. Sometimes, I'll add different flavors: ground almond (about 1/2-3/4 cup) and almond extract instead of vanilla or lemon zest(about 3-4 lemons) with lemon extract. Tried adding cocoa one time and that didn't come out that great. It is delicious with a chocolate buttercream frosting. Give it a try... Read More
(24)
Rating: 4 stars
02/11/2013
This review is for the cake alone, as I made this into cupcakes and used a different frosting. I found the batter thick and luxurious. The cake was moist but not all that sweet, so it worked well with the buttercream frosting I topped it with. Read More
(12)
Rating: 5 stars
02/12/2003
My brother absolutley loves this cake! Tried it with butter and margarine butter tastes much better. Did not like the carmel topping. Read More
(10)
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Rating: 5 stars
10/28/2003
..I Bow to Mrs Oppenhiemer!! This cake was Absolutely Fantastic!!! This cake had a great butter taste, was Moist,Delicious,and best of all EASY To make!!!!.I sliced it,and placed a Fresh Strawberry,Blueberry Mixture on top That was tossed with a small amount of Sugar,and then I topped That with some fresh whipped topping. Were talk'n Heaven Here!!.Thanks Again Mrs Oppenhiemer for leaving this to pass on to our generation!!!! Read More
(8)
Rating: 5 stars
07/14/2007
The Only change i made to this recipes was that i added 1 more egg.I was really worried about this being an heavy cake from the batter being a bit thicker than most cake batters.But to my Suprise this is a very light and moist cake!I will be making this again.Everyone loved it and i made this cake for a 4th of July Girl Scout picnic useing buttercream icing decorating it to look like a huge slice of watermelon.None of it was left at the end of the day!THNX MUCH:) Read More
(7)
Rating: 5 stars
11/03/2002
This is a very dense almost like a pound cake. It is really good I don't make it with the frosting I use a chocolate truffle frostin and it is sooo yummy. My family loves it. I used it when I want a rich dense buttery cake... Read More
(7)
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Rating: 1 stars
10/28/2003
I don't know if I did something wrong because it had such high marks but my family didn't like this one. It was really heavy like a brick. The frosting was also too much - maybe I beat it too long. The recipe doesn't indicate how long to beat it. I was disappointed at the family gathering when we finally cut into this one. Read More
(5)
Rating: 5 stars
05/24/2011
I don't own a bundt pan so I used a regular 9x13 cake pan for this recipe. I was a little worried it would rise too much for my pan because I was also following the Oreo cake recipe with this cake (which by the way I would not recommend). This cake's flavor is fantastic and can't wait to make it WITHOUT the stupid Oreos & chocolate chips x) Thanks a lot! Bae Read More
(4)
Rating: 4 stars
12/14/2010
This is a heavy cake that isn't very sweet. It's great when you're using a sweet frosting and would make a great brunch style dish. Read More
(4)
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