Christmas Countdown C -2

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Butter Rum Cake

  • 1 cup butter
  • 2 cups sugar
  • 4 eggs, room temperature
  • 2 teaspoons vanilla
  • 3 cups sifted flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk

Sauce:

  • 1 cup sugar
  • 1/2 cup butter
  • 1/4 cup water
  • 1 tablespoon rum extract

Cream butter until light. Gradually beat in sugar, creaming until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift together dry ingredients; add to creamed mixture alternating with milk, beat thoroughly after each addition.

Turn into greased bundt pan. Bake in 350 oven for 70 minutes or until cake springs back when tested. Place cake in pan on rack to cook.  Pierce cake with fork. Pour hot sauce over cake. Cool thoroughly before removing cake from pan.

To prepare sauce: Heat sugar, butter and water in pan until butter melts, do not boil. Add rum extract.

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