Woodford Pudding
Cake with Vanilla Sauce
INGREDIENTS
FOR THE CAKE:
1 cup sugar
1/2 cup (1 stick) unsalted
butter, at room temperature
3 large eggs, lightly beaten
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon
baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup blackberry jam
INGREDIENTS
FOR THE VANILLA SAUCE:
1 cup (2 sticks) unsalted butter, at room
temperature
1-1/2 cups sugar
1 large egg
1 cup heavy whipping cream
1 teaspoon vanilla extract
TO PREPARE:
Preheat oven to 350 degrees. Grease and flour
a Bundt pan. Cream sugar and butter until light. Add eggs, one at a time, beating after each addition. Add buttermilk to egg
mixture. Mix well. Sift flour, soda, cinnamon, and nutmeg in a separate bowl. Mix dry ingredients into egg mixture. Blend
in jam. Spoon into prepared pan. Bake 30 to 40 minutes, or until firm. Cool slightly. Remove from Bundt pan. Serve warm with
vanilla sauce.
Vanilla
Sauce: Cream butter and sugar. Add egg and cream. Mix well. Transfer to a double boiler and cook until thick, stirring
constantly. Stir in vanilla.
NOTE: Can also be baked in miniature Bundt
pans or an 8-cup shallow baking pan.
SERVES 8