3 c Flour
2 c Sugar
1 ts Salt
1 ts Baking powder
1/2 ts Baking soda
1 c Buttermilk
3 tb Dark rum
1 c Butter, softened
2 ts Vanilla extract
4 lg Eggs
-BUTTER SAUCE-
3/4 c Sugar
1/3 c Butter
3 tb Rum, or water
2 ts Vanilla extract
CAKE
Preheat oven to 325 degrees. Generously grease and lightly flour
12 cup fluted tube (bundt) pan. In large mixer bowl, blend all cake
ingredients at low speed until moistened. Beat 3 minutes at medium
speed. Pour butter into prepared pan. Bake at 325 degrees for 55
minutes or longer (until tester comes out clean).
SAUCE
Meanwhile, in small saucepan melt butter, sugar and rum. When
sugar is melted into the butter, remove from heat and add vanilla.
Set aside.
ASSEMBLY
Leaving cake in pan, prick hot cake deeply every inch with a
long-tined fork OR skewer. Reheat butter sauce and pour 3/4 cup
hot butter sauce over hot cake. Cool upright in pan for 5 minutes.
Invert onto serving plate. Spoon or carefully brush remaining sauce
over cake. Freezes very well when wrapped in foil.
Yields
12 Servings