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

BUTTER SAUCE:

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

Heat oven to 325 degrees. Generously grease and lightly flour 12 cup fluted tube pan or 10" tube pan. Lightly spoon flour into measuring cup; level off.

In large bowl, blend all cake ingredients at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into prepared pan. Bake 55 to 70 minutes or until toothpick inserted in center comes out clean.

In small saucepan combine sauce ingredients until butter melts. Do not boil. Prick cake 10 to 12 times with long tined fork. Slowly pour hot sauce over cake. Cool before removing from pan.