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

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 greased and floured 12-cup Bundt or 10-inch tube pan.

Bake at 325°F for 55 to 70 minutes until toothpick inserted in center comes out clean.

Butter Sauce:

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

Cook over low heat until butter melts. Do not boil. Pierce cake; pour hot sauce over cake. Garnish with powdered sugar.