If you have ever eaten in the Fellowship Hall on Wednesday nights or attended a special event on our campus, you are probably aware of  Dawson’s long-standing reputation for incredible desserts. From the cheesecakes and bread pudding to the Kentucky Butter Cake and Tarheel Pie, it is easy to see why our amazing Pastry Chef, Charlene Newton, has been such a blessing to our Family of Faith for the past 10 years. Charlene always adds a special touch to everything she does. Though desserts are definitely one her favorite creative outlets, Charlene contributes to the Kitchen and Events Team in many other ways. Whether preparing the enormous amount of bacon for the Men’s Monday Morning Bible Study Breakfast each week or making the gallons of banana pudding served for KidLife, you will quickly see that a lot of love goes into everything Charlene does. As talented as Charlene is, it’s her warm smile and friendly demeanor that truly sets her apart. We are grateful for Charlene and for her dedication to excellence each and every week. Please join us in congratulating her on 10 years of faithful service at Dawson!

Kentucky Butter Cake

 

Cake:

1 cup room temperature butter, cubed

2 cups sugar

4 eggs

1 tbsp vanilla

3 cups all-purpose flour

1 tsp kosher salt

1tsp baking powder

½ tsp baking soda

1 cup buttermilk

 

Butter Glaze:

1/3 cup butter

¾ cup sugar

2 tbsp water

2 tsp vanilla

 

Add all cake ingredients in mixer. Mix on low for 20 seconds, then medium for 3 minutes. Pour into cake pan. Bake 65-75 minutes at 325 degrees. For glaze, add all ingredients in pot and cook on medium heat. Cook until sugar and butter dissolve and the mixture gets slightly thicker. Do not boil. Poke holes in cake and pour in glaze.