2 sticks butter
2 3/4 c. sugar
5 eggs
3 c. Swan's Down cake flour, sifted flour
1/4 tbsp. salt
1/3 tsp. baking soda dissolved in 1 tbsp. warm water
1 c. buttermilk
1 tbsp. vanilla flavor

Let butter set in mixing bowl until soft. Cream well with sugar. Add eggs, one at a time and beat after each addition. Add salt to sifted flour and soda mixture to buttermilk. Start with flour and buttermilk alternately, a little at a time. Add flavor and beat until mixture is smooth. Bake in greased and floured Bundt pan at 325 degrees for about 1 hour and 15 minutes or until done. Stays moist for long time. Can be served plain or you can use the following glaze.

GLAZE:

1 c. sugar
1/2 c. water
1/2 tsp. coconut, rum, butter, lemon & almond flavoring

Bring to a boil. Stir until sugar dissolves. Pour over cake while hot.