3 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 sticks butter, softened
2 c. sugar
4 eggs (extra large)
1 c. buttermilk
2 tsp. vanilla
1/2 c. pecans, chopped
confections sugar (optional, to sprinkle on top)

Butter Sauce:

1 c. sugar
1/4 c. water
1 stick butter
3 tsp. vanilla
1 c. rum (or to taste)

Grease tube pan on bottom only. Set aside. Sift together flour, salt, baking powder and baking soda. Set aside.

On low speed of electric mixer, cream butter. Gradually add sugar; cream well. Add eggs, one at a time, beating well after each addition. Combine buttermilk and vanilla. Add sifted flour mixture to creamed mixture, alternating with buttermilk, beginning and ending with flour mixture. Blend well after each addition. Sprinkle chopped pecans into bottom of prepared pan. Pour batter into pan.

Bake in a preheated 350°F oven for 60 to 75 minutes.

While cake is baking, prepare butter sauce: In small pan, combine sugar, water and butter. Heat until butter melts. Do Not Boil. Remove from heat and add vanilla and rum. When cake is done, run a spatula or knife around edge and cone of pan. Prick cake (still in pan) with a fork. Pour hot butter rum sauce over warm cake, letting it soak thoroughly into cake. Cool cake completely before removing from pan. Sprinkle with confectioners sugar, if desired. This cake freezes well. Enjoy.

Variation: Chopped pecans may be added to the batter if you are a nut lover.