Granny Galloway's Buttermilk Cake and Dip

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 4 eggs 1 teaspoon. vanilla 1 teaspoon lemon extract 3 cup sifted flour ½ teaspoon. baking soda ½ teaspoon. baking powder ¾ teaspoon. salt 1 cup buttermilk Dip: 1 cup sugar ¼ cup flour ½ teaspoon. salt 1 teaspoon. nutmeg ½ cup (1 stick) butter, melted 3 cups boiling water

Nutritional information

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For cake: 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 2½ minutes at medium speed. Add flavorings; beat until blended thoroughly. Add dry ingredients alternately with buttermilk. Beat for 3 ½ minutes at medium speed. Pour into loaf pans and bake for 1 hour or until done. For dip: 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.