2 sticks butter
2 c. sugar
6 eggs
2 c. plus 3 tbsp. sifted flour
1/8 tsp. salt
1/4 c. rum

RUM SAUCE:

1 1/2 c. sugar
1/4 c. water
2 tbsp. white corn syrup
1/2 c. rum
1/2 c. chopped pecans

Cream butter, then blend in sugar. Add eggs, one at a time, beating well after each addition. Add flour and salt all at once. Blend in rum. Bake in tube pan for 1 hour and 45 minutes at 300 degrees.

SAUCE: Bring sugar, water and syrup to a boil. Remove from heat and add rum and pecans. Pierce cake while warm and pour sauce over cake.