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

Generously grease and lightly flour 12-inch fluted tube pan or 10-inch tube pan. Combine flour and all remaining 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 comes out clean. Do not remove cake from pan.

BUTTER SAUCE:

3/4 c. sugar
3 tbsp. water
1/3 c. butter
1-2 tsp. vanilla or rum extract
Powdered sugar
Whipped cream, if desired

In a small saucepan, combine all sauce ingredients. Cook over low heat until butter melts, stirring occasionally, do not boil. Using a long tined fork, pierce hot cake in pan 10-12 times. Slowly pour hot sauce over cake. Remove cake from pan immediately after sauce has been absorbed, 5-10 minutes. Cool completely, sprinkle with powdered sugar and serve with whipped cream.