My wonderful grandmother, Mary Helen Hardy Galloway (often called “Mom”), frequently served this fabulous dessert, a recipe from her own great-grandmother, for large family gatherings. Whenever I make it, I hear her voice and feel her love.
1 cup butter
2 cups sugar
1 tsp. vanilla
1 tsp lemon extract
3 cup sifted flour
1/2 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 cup buttermilk
1 cup sugar
1/4 cup flour
1/2 tsp. salt
1 tsp. nutmeg
1/2 cup (1 stick) butter, melted
3 cups boiling water
No nutrition information available
Preheat oven to 325F (163C). Grease and flour two large loaf pans; set aside.
Sift dry ingredients together; set aside.
Cream butter and sugar thoroughly. Add eggs one at a time; beat for 2 1/2 minutes at medium speed. Add flavorings; beat until blended thoroughly. Add dry ingredients alternately with buttermilk. Beat for 3 1/2 minutes at medium speed.
Pour into loaf pans and bake for 1 hour or until done.
Combine dry ingredients in a saucepan, pour in melted butter, stir over medium heat until thoroughly mixed. Add 2 c. boiling water, stir until translucent, then add remaining 1 c. water. Simmer briefly, stirring constantly, until the sauce is nicely thickened and lump-free. Ladle generously over thick slices of buttermilk cake. Can be refrigerated and reheated.