3 c. sifted all-purpose flour
1 tsp. double-acting baking powder
1 tsp. salt
1/2 tsp. baking soda

If using self-rising flour, omit baking powder, salt and soda.

1 c. butter
2 c. sugar

4 unbeaten eggs, 1 at a time

1 c. buttermilk
2 tsp. vanilla

Add alternately with dry ingredients. Blend well after each addition (with mixer use low speed). Turn into 10 inch tube pan greased on bottom. Bake at 325 degrees for 60 to 65 minutes until cake springs back when touched in center.

Run spatula along edge and stem of pan. Prick cake with fork. Pour hot sauce over cake. Cool before removing from pan.

BUTTER SAUCE:

1 c. sugar
1/4 c. water
1/2 c. butter

Heat until melted. Do not boil, add 1 tablespoon rum extract. Sprinkle with powdered sugar before serving.