3 c. all-purpose flour
2 c. sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 c. buttermilk
1 c. butter (softened)
2 tsp. vanilla or rum extract
4 eggs

BUTTER SAUCE:

3/4 c. sugar
3 tbsp. water
1 to 2 tsp. vanilla or rum extract

Whipped cream (optional)

Grease and lightly flour 10 inch tube pan. Lightly spoon flour into measuring cup.

In large bowl blend all cake ingredients at low speed until moistened. Beat 3 minutes at medium speed. Pour into pan. Bake 55 to 70 minutes at 325 degrees F. Use toothpick to check doneness.

In small saucepan (over low heat) combine all sauce ingredients. Do not boil. Use long-tined fork, prick cake 10 to 12 times. Slowly pour hot sauce over cake. When sauce is absorbed, remove from pan. Before serving sprinkle with powdered sugar. Serve with whipped cream.