Rating: 4.5 stars
40 Ratings
  • 5 star values: 24
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1

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.

Advertisement

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.

    Advertisement
  • 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
Advertisement