Are you ready to bake a piece of history? Johnnie Ruth Cake isn't just a cake; it's a Southern tradition, a comforting classic, and a surprisingly easy recipe that yields incredibly moist and flavorful results. This recipe, passed down through generations, is perfect for family gatherings, potlucks, or simply a delightful treat for yourself. Prepare to be amazed by how simple it is to create this delicious homemade cake, a true testament to the magic of simple ingredients and a little bit of love. Let's get baking!
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup chopped pecans or walnuts (optional)
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. This ensures your cake layers release easily and prevents sticking. You can also line the bottom of the pans with parchment paper for extra insurance.
Combining Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. This simple step ensures even distribution of the leavening agents, contributing to a light and airy cake.
Creaming Butter and Sugar:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer, but can be accomplished with a good amount of elbow grease and a sturdy whisk. The key is to incorporate plenty of air for a tender crumb.
Adding Wet Ingredients:
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
Combining Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix! Overmixing can lead to a tough cake.
Adding Nuts (Optional):
- Gently fold in the chopped pecans or walnuts, if desired.
Baking the Cake:
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cooling and Serving:
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking and allows for even cooling. Once cool, frost with your favorite frosting and enjoy!
Tips for Success:
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for optimal mixing and a smoother batter.
- Don't Overmix: Overmixing develops gluten, resulting in a tough cake. Mix until just combined.
- Check for Doneness: Use a wooden skewer or toothpick to check for doneness. If it comes out clean, your cake is ready.
Variations:
- Chocolate Johnnie Ruth Cake: Add 1/2 cup unsweetened cocoa powder to the dry ingredients for a decadent chocolate twist.
- Lemon Johnnie Ruth Cake: Add the zest of one lemon to the batter and a tablespoon of lemon juice to the buttermilk for a bright citrus flavor.
- Different Nuts: Experiment with other nuts like almonds or hazelnuts.
Nutritional Information (per serving, approximate):
This will vary depending on the frosting used and the inclusion of nuts. For a general idea, one serving might contain roughly 300-400 calories, depending on serving size. This is a general estimate and should not be considered medical advice. For precise nutritional information, use a nutrition calculator and input the exact ingredients and quantities used.
This Johnnie Ruth Cake recipe is a delightful addition to your repertoire of easy recipes and healthy meals. It’s a perfect example of homemade cooking at its finest, delivering a delicious dish that's sure to become a family favorite. Enjoy every bite!