Cake:

1 c. (2 sticks) butter, softened
2 c. sugar
4 eggs
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. vanilla
1 c. buttermilk or sour milk*

Grease bottom only of a 10-inch tube pan. Cream butter, gradually add sugar until fluffy. Add eggs, one by one, beating well after each addition. Add remaining ingredients. Blend at low speed until moistened. Beat 2 minutes at medium speed, scraping bowl occasionally.

Bake in a 325°F oven for 60 to 65 minutes, until top springs bake when touched lightly in the center. Prepare butter sauce. Prick top of cake with fork. Pour warm butter sauce over warm cake. Cool cake completely before removing from pan.

Butter Sauce:

1 c. sugar
1/4 c. hot water
1/2 c. (1 stick) butter
1 or 2 tbsp. rum flavoring

In a small saucepan, combine sugar, water and butter. Heat until butter is melted. Do not boil. Remove from heat, add rum and pour over cake. Bundt pan may be used if desired.

Note: To make sour milk, add 1 tablespoon vinegar to 1 cup milk.