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This Amish cake calls for a mixture of soft butter, milk, brown sugar and nuts. Spread this mixture on top of the warm cake and put it under the broiler on low for 1-3 minutes. Watch your cake closely. You don’t want it to burn! Remove it from the oven once the nut topping starts bubbling.
Because this pound cake drew such mixed opinions, and Amish butter is more difficult to find than European and American butter, I’m hesitant to give this cake two thumbs up. European butter is known for being a superior, luxurious type of butter.
When pound cake became a thing in the mid 1700s, the recipe was as simple and dense as the name implies: one pound each of butter, eggs, sugar, and flour. Butter is the key ingredient for good pound cake since it can affect the flavor, color, density, and moistness of your cake.
Preheat the oven to 375 degrees. In a large bowl, cream together the butter and sugar. Add the buttermilk and baking soda. Mix well. Add in the flour and vanilla.
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