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Electric butter churn — artisan butter from cream in minutes
Grade A bourbon vanilla beans for custards, ice cream, extracts
Hand-crank butter churn — homemade cultured butter from cream
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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Electric butter churn — artisan butter from cream in minutes
Grade A bourbon vanilla beans for custards, ice cream, extracts
Hand-crank butter churn — homemade cultured butter from cream
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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preheat oven to 325. beat butter or margarine and add sugar in portions as you continue to beat. beat until fluffy. add each egg, one at a time, beating well after each. add vanilla to buttermilk. begin adding flour and buttermilk alternately, beginning with flour and ending with flour. last, dissolve soda in hot water and mix well into cake batter. pour batter into a large tube pan that has been well-greased (shortening) and floured. the cake will stick if this step is missed. bake about 1 hour. my mother and mother-in-law said a test for doneness besides the golden brown color is that the cake begins to pull away from the sides slightly. as a precaution, i usually run a table knife around the outer and inner edge before turning the cake out on the rack.