3 c. flour
1 tsp. double acting baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. butter
4 eggs
1 c. buttermilk
2 tsp. vanilla
2 c. sugar

Sift together flour, baking powder, salt, and soda. Cream butter; gradually add sugar and cream well. Blend in unbeaten eggs, one at a time, beating well after each addition. Combine buttermilk and vanilla. Add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. (With electric mixer, use low speed.) Turn into 10 inch tube pan greased on the bottom. Bake in 325 degree oven for 60 to 65 minutes until cake springs back when touched in the center. Run spatula along edge and stem of pan. Prick cake with fork. Pour hot sauce over cake. Cool before removing from pan. Just before serving, sprinkle with confectioners' sugar.

BUTTER SAUCE:

1 c. sugar
1/4 c. water
1/2 c. butter
1 tbsp. vanilla or rum flavor

Combine in saucepan the sugar, water, and butter. Heat until melted. Pour over warm cake.