3 c. all purpose flour
1 tsp. salt
1/2 tsp. baking soda
1 c. butter, softened
4 eggs
2 c. sugar
1 tsp. baking powder
1 c. buttermilk
2 tsp. vanilla

BUTTER SAUCE:

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

Heat oven to 325 degrees. Generously grease (using 1 tablespoon solid shortening) and lightly flour 12 cup fluted tube pan or 10 inch tube pan. In large bowl blend all cake ingredients at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into prepared pan. Bake at 325 degrees for 55-70 minutes or until toothpick inserted in center comes out clean.

In small saucepan combine sugar, butter, and water; heat until butter melts. Remove form heat, add vanilla. Leaving cake in pan, prick hot cake deeply every inch with long tined fork. For fluted tube cake, pour 3/4 cup hot Butter Sauce over hot cake. Cool upright in pan 5 minutes; invert onto serving plate. Spoon or carefully brush remaining sauce over cake.

For 10 inch tube cake; pour all of hot Butter Sauce over hot cake. Cool upright in pan 30 minutes; remove from pan.