My mom had some leftover buttermilk from another recipe, which I find is often the case considering it comes from the store in large quantities, so we searched for a way to use it. We hoped that what we found would be a cake, because we love cake.
I found a recipe for a cake, which I altered a little to suit our needs. Mostly this means subbing softened butter for shortening, reducing the sugar content and number of eggs and increasing the buttermilk content. It also means adding dried cherries and miniature chocolate chips because, let’s face it, nothing can taste bad when it has cherries and chocolate in it.
2 cups sugar
1 cup softened butter
2 tablespoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 3/4 cup buttermilk
*add-ins to your desired concentration optional*
Beat sugar, butter, vanilla and eggs together with spoon or mixer. Mix flour, salt and baking soda with a wire whisk in a separate bowl. Add to creamed mixture. Add buttermilk and continue mixing until smooth. Add in cherries, chocolate chips or other mix-ins. Pour into greased, 9×13 cake pan and bake in preheated 325 degree oven for 30 to 35 minutes until centers tests done. Let cool and serve from pan.
Yum… Buttermilk cake.
Interestingly, I recently learned how to make butter and buttermilk at home. You can learn this (and many other things, like how-to make soap, shingles and cooking in a wood oven) if you come to the free Summer Heritage Event tomorrow evening at 5:30-7pm at Walker Ranch, just west of Boulder. But I’ll enlighten you here in case you can’t attend this event.
It’s so unbelievably easy, and delicious you will be surprised you haven’t been doing it yourself for ages. Take a pint of whipping cream, pour it in a mason jar (you can do it in batches if your jar isn’t large enough). Be sure the lid is on tightly, then shake the jar up and down to the beat of “Stayin’ Alive” by Bee Gees.
Side note: This is also an excellent arm workout, probably where the shake-a-weight idea came from.
The whipping cream will start getting really thick and you won’t feel it moving around much. If you opened the jar now, you would have whipped cream, but keep shaking with that steady beat. Eventually (between ten and 30 minutes) the side of the jar, which were coated, will become clear. The butter will form a solid mass in the center of the jar and the liquid you see is buttermilk.
Add two ice cube to the jar to solidify the butter and separate the liquid from it. You can then pour off the buttermilk, collect and store it in a airtight container.
You are now a certified 19th century prairie wife (Not meant to be sexist but that’s the way it was in those days).
How do you use up leftover ingredients?