2 sticks butter
2 c. sugar

Cream the above together.

3 c. flour
1 c. buttermilk
4 eggs
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. rum flavoring

Add these to cream sugar and butter. Beat for 10 minutes with mixer. Pour in 10 inch tub pan. Bake 1 hour and 10 minutes.

RUM FILLING:

1 stick butter
1 c. sugar
1/4 c. water

Boil for 2 minutes. Remove from heat and add 2 jiggers of light rum (80 proof).