3 c. all purpose flour
2 c. sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 c. buttermilk or sour milk (to sour milk use 1 tbsp. vinegar or lemon juice plus enough milk to make 1 c.)
1 c. butter, soft
2 tsp. vanilla or rum flavoring
4 eggs

BUTTER SAUCE:

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

Preheat oven to 325 degrees (300 degrees for pan with colored exterior). Grease (not oil) and flour a 12 cup fluted tube or regular tube pan (non-stick finish pan, too.) Lightly spoon flour into the measuring cup and level off.

In a large bowl, combine all the ingredients for the cake. Blend at low speed until moistened; beat 3 minutes at medium speed.

Pour into the prepared pan. Bake 60-75 minutes or until toothpick inserted in the center comes out clean.

In a small saucepan combine sugar, water, and butter. Heat until butter melts and then remove from the heat. Stir in flavoring.

FOR FLUTED TUBE CAKE: Pour 3/4 cup hot Butter Sauce over hot cake. Cool upright in pan for 5 minutes. Turn onto serving plate and carefully spoon on the remaining sauce.

FOR REGULAR TUBE CAKE: Pour all of the hot Butter Sauce over cake. Cool upright in the pan for 30 minutes and then remove.

This makes a 10 inch ring cake.