Penuche Frosting & Buttermilk Cake

This is what you make for family dessert when the buttermilk is about to expire! This gal isn’t into drinking it straight up as Martha’s daughter said her mother secretly is, right from the carton. Buttermilk makes for a deliciously moist cake, one that doesn’t dry out a day later. I baked this cake in one 8 inch by 3 inch round but I really don’t recommend it. It was easier to frost but took extra time in baking leaving the edges a bit thick and firm. I recommend a 9 inch square or two eight inch rounds. As for the frosting, interestingly, it is believed penuche originated in Portugal and found its way to New England, right where my Grandmother Rose was raised. This butterscotch maple flavored frosting is just perfect with this cake. My Grandmother taught her new daughter-in-law by doing in the kitchen. This is another recipe Mother picked up, and we loved and still do!

Recipe

2 Cups all purpose flour in a large bowl-whisk through several times to lighten.
1 1/2 Cups sugar
1 Teaspoon each: salt, baking powder, baking soda

Whisk all dry ingredients to mix thoroughly and then set aside.

1/4 Cup each: butter (room temperature) and shortening
4 Egg whites or 2 egg whites and 1 whole egg
1 Cup buttermilk
2 Teaspoons best vanilla

In another large bowl beat together the butter and shortening. Add eggs one at a time. Mix until well incorporated.

Now add flour mixture alternating with the buttermilk and vanilla just until mixed.

Pour into prepared baking pan (greased & floured).

Bake for 25 to 30 minutes or until a wooden toothpick comes out clean when pierced into the center.. (My thick baked cake (8″ by 3″) took almost an hour.)

Rest for 10 minutes then remove cake carefully from pan to a wire rack to cool completely.

Penuche Frosting

6 Tablespoons butter
3/4 Cup dark brown sugar
2 cups powdered sugar
2 Tablespoons room temperature milk up to 4 or more if needed to thin for spreading

In a saucepan over medium heat melt butter and brown sugar together until it boils. Stir constantly. Remove from heat and allow to cool. Remove to a mixing bowl and add 2 T milk and mix. Add the powdered sugar and beat on low then medium speed until smooth. Add more milk as needed for spreading capability.