3 c. sifted flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. butter
2 c. sugar
4 eggs
1 c. sour milk
2 tsp. pure rum extract or vanilla (rum is best)

KENTUCKY BUTTER SAUCE:

1 c. sugar
1/2 c. water
1 tbsp. vanilla or rum extract
1/2 c. butter

Sift flour, baking powder, salt, and baking soda together. Cream butter and gradually add sugar. Cream until white. Blend in eggs (unbeaten), one at a time; beat well after each egg. Combine milk and vanilla or rum extract. Add milk alternately with dry ingredients to creamed mixture. Beat well. Bake in 10 inch tube pan or bundt pan (lightly greased and floured) at 325 degrees for 60 to 65 minutes or until done. Loosen edge of cake and prick with fork all over. Pour Kentucky Butter Sauce over all. Remove from pan and cool.

Butter Sauce: Heat all ingredients, except extract, until butter is melted. Don't boil. Add extract and pour over cake.