3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter, softened
2 teaspoons vanilla or rum extract
Butter Sauce: (see note below)
3/4 cup granulated sugar
1/3 cup butter
3 tablespoons water
1 - 2 teaspoons vanilla or rum extract
Confectioners' (powdered) sugar
Whipping Cream, whipped
Preheat oven to 325°F (160 C). Generously grease and lightly flour a 12-cup bundt pan or 10-inch tube pan. In large bowl, combine all cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Pour batter into prepared pan. Bake for 55 to 60 minutes, until tests done. Do not remove from pan.
In small saucepan, combine all sauce ingredients; cook over low heat until butter melts, stirring occasionally. Do not boil. Using 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. Just before serving, sprinkle lightly with powdered sugar. Serve with sweetened whipped cream.
Makes 12-16 servings.
If desired, save a little of the butter sauce and drizzle over cake before serving.
Serve on a pretty cake plate and garnish with frosted grapes, fruit slices or fresh flowers.
Date: October 15, 2005