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

BUTTER SAUCE:

1 c. sugar
1/2 c. butter
1/4 c. hot water
1 tbsp. rum flavoring

Generously grease bottom only of 10-inch tube pan. In large bowl, cream butter. Gradually add sugar, creaming until light and fluffy. Add eggs, one at a time, beating well after each egg. Add remaining ingredients, except sauce. Blend at low speed until moistened. Beat 2 minutes at medium speed, scraping bowl occasionally. Pour batter into prepared pan. Bake at 350 degrees for 60-65 minutes until done.

Prepare butter sauce. In small pan, combine sugar, water and butter. Heat until butter is melted. Do not boil. Remove from heat. Add rum or rum flavoring. Prick top of cake with fork. Pour warm Butter Sauce over warm cake. Cool completely before removing from pan. If desired, sprinkle with confectioners' sugar just before serving.