Island Buttermilk Cake
Adapted from Cranberry Island Kitchen, Portland, Me.
TOTAL TIME
1 hour
*
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Ingredients
* 1 tablespoon butter, for greasing the pans
* 1 cup vegetable or canola oil
* 1 and 3/4 cups sugar, plus 2 tablespoons for sprinkling
* 2 teaspoons nutmeg
* 1 teaspoon salt
* 4 cups sifted flour, plus extra for dusting pans
* 1 teaspoon baking soda
* 1 and 1/3 cups buttermilk
* 1 cup ripe blueberries, raspberries, or blackberries (optional).
Preparation
1.
Heat oven to 325 degrees. Grease and lightly flour two 9-by-5-inch
loaf pans or a 9-by-13-inch rectangular pan.
2.
In a bowl, mix oil, 1 and 3/4 cups sugar, nutmeg and salt. Sift
flour and baking soda together and add to bowl. Mix in buttermilk
and pour batter into prepared pans. If using berries, pour in half
of batter, sprinkle on berries and pour remaining batter on top.
3.
Sprinkle the 2 tablespoons sugar over the surface and bake 30 to 40
minutes, or until a tester comes out clean. Let cool in the pan.
YIELD
About 12 servings
* Originally published with Buttermilk, Often Maligned, Begins to Get
Its Due
* By JULIA MOSKIN, September 12, 2012
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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