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

BUTTER SAUCE:

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

Preheat oven to 325 degrees (300 degrees for colored fluted tube pan). Using solid shortening or butter (not oil) grease and flour 12 cup fluted tube pan.

In a large bowl, combine all ingredients except Butter Sauce. Blend at low speed until moistened; beat 3 minutes at medium speed. Pour into prepared pan. Bake 60-75 minutes or until toothpick inserted into center comes out clean. In small saucepan, combine sugar, water, and butter; heat until butter melts.

Remove from heat; add flavoring. Prick cake deeply with fork; pour 3/4 cup hot Butter Sauce over hot cake. Cool upright in pan 5 minutes; turn onto serving plate. Spoon on carefully brush remaining sauce over cake.