Mumie’s Caramel Cake

There is nothing like holiday memories. They are some of my earliest and fondest. This past October my Mumie (Grandma) passed away. With Thanksgiving just around the corner I can’t help but think about her.

Thanksgiving and Mumie go together in my memories. For many years, we would travel to her house and enjoy a holiday that could have been in a child’s book. Cool South Carolina fall days, walks to the pond, cozy warm house and a delicious meal. Mumie went all out for Thanksgiving. Before Pinterest and Food Network, my Grandma could put a meal on the table that would leave everyone with full tummies and happy hearts.

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I am not making a Thanksgiving meal this year, but in honor of Mumie I made one of her signature cakes. Caramel Cake. Over-the-top sweetness and yumminess! This cake is full of butter, sugar and more butter and more sugar. It’s southern baking at it’s best. For some a glass of milk is a necessary companion. For me, I enjoy all the goodness with a cup of coffee.

Icing it can be tricky because the it has to be done quickly while the icing is still warm. But don’t let this scare you, even if it does not look picture perfect, your taste buds won’t mind. No matter what it looks like, they will thank you, I can assure you.

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Mumie’s Caramel Cake

1 cup sour cream

¼ cup milk

1 cup butter, softened

2 cups sugar

4 eggs

2 ¾ cup flour

2 tsp baking powder

½ tsp salt

1 tsp vanilla

Combine sour cream and milk; set aside. Cream butter, gradually add sugar, beating well. Add eggs, one at a time; beating well after each. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Stir in vanilla. Pour batter into 2 greased and floured 9-in round cake pans. Bake at 350 for 30-35 minutes. Cool 10 min. (If doing 4 layers, freeze cakes first and make 1 ½ batches of icing.)

Frosting

1 stick butter

6 tbsp heavy cream

¾ cup brown sugar

16 oz powdered sugar

1 tsp vanilla

Melt butter-add cream and brown sugar – boil 1 minutes – remove from heat – add about ½ box conf. sugar beating well – add vanilla – continue adding sugar until frosting is thick enough to spread.

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