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Group 1:
3 cubes of butter
3 cups of sugar
5 eggs
Group 2:
3 cups of flour (unsifted)
1/4 tsp. baking soda
1/4 tsp. salt
Preheat oven to 325 degrees Cream butter and sugar in a large mixing bowl. For best results let the butter soften.) When you have thoroughly creamed the butter and sugar, add the eggs, one at a time, stirring well. (Yes, stirring! Good ole ma didn't have an electric mixer or a Cuisinart.) In a separate bowl or mixing cup, mix the flour with the salt and baking soda. Put aside. In another mixing cup, mix the vanilla with the buttermilk. .Now you have three mixtures: the creamed butter/sugar/egg, the flour and the buttermilk. .Alternatively add a little of the flour and buttermilk mixtures to the large mixing bowl containing the butter/sugar/eggs. Stir well each time before progressing to the next step
It is better to add the ingredients in _small amounts, as this ensures a thorough mixing. The flour mixture can be stretched easily into 7 or 8 small portions, as can the buttermilk. But regardless of how many portions you do BE SURE THAT THE LAST THING YOU ADD IS THE FLOUR. (I'm not sure what happens if the milk is last, but good ole ma was right about this recipe and you are welcome to experiement if you like.) Spray your baking dish with Pam. Bake for 75 minutes at 325 degrees. Foil pans work well. A bundt pan should be ok too, or any ring type pan. If you leave it in until it is done, the crust turns dark, and if you take it out when the crust is right, it isn't done {in the center}.
3 cubes of butter
3 cups of sugar
5 eggs
Group 2:
3 cups of flour (unsifted)
1/4 tsp. baking soda
1/4 tsp. salt
Preheat oven to 325 degrees Cream butter and sugar in a large mixing bowl. For best results let the butter soften.) When you have thoroughly creamed the butter and sugar, add the eggs, one at a time, stirring well. (Yes, stirring! Good ole ma didn't have an electric mixer or a Cuisinart.) In a separate bowl or mixing cup, mix the flour with the salt and baking soda. Put aside. In another mixing cup, mix the vanilla with the buttermilk. .Now you have three mixtures: the creamed butter/sugar/egg, the flour and the buttermilk. .Alternatively add a little of the flour and buttermilk mixtures to the large mixing bowl containing the butter/sugar/eggs. Stir well each time before progressing to the next step
It is better to add the ingredients in _small amounts, as this ensures a thorough mixing. The flour mixture can be stretched easily into 7 or 8 small portions, as can the buttermilk. But regardless of how many portions you do BE SURE THAT THE LAST THING YOU ADD IS THE FLOUR. (I'm not sure what happens if the milk is last, but good ole ma was right about this recipe and you are welcome to experiement if you like.) Spray your baking dish with Pam. Bake for 75 minutes at 325 degrees. Foil pans work well. A bundt pan should be ok too, or any ring type pan. If you leave it in until it is done, the crust turns dark, and if you take it out when the crust is right, it isn't done {in the center}.