1 c. butter, softened
2 c. sugar
4 eggs
3 c. unsifted flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. vanilla
1 c. buttermilk or sour milk
Amaretto

BUTTER SAUCE:

1 c. sugar
1/4 c. water
1/2 c. butter
1 tbsp. rum flavoring (I use Amaretto)

Preheat oven to 325 degrees. In large mixing bowl, cream butter. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each. Add remaining ingredients except Sauce. Blend at low speed until moistened; beat 2 minutes at medium speed, scraping bowl occasionally. Pour batter into generously greased 10" bundt pan or tube pan, greased on bottom only. Bake 60 to 65 minutes or until top springs back when lightly touched.

Prepare Butter Sauce by combining all ingredients except rum flavoring in saucepan. Heat until butter is melted, but do not boil. Stir in flavoring. Prick top of cake with fork. Pour warm Butter Sauce over cake. Cool cake completely before removing from pan. If desired, sprinkle with powdered sugar just before serving.