Kentucky butter cake #2

12 Servings

Ingredients

QuantityIngredient
3cupsFlour
2cupsSugar
1teaspoonSalt
1teaspoonBaking powder
½teaspoonBaking soda
1cupButtermilk
3tablespoonsDark rum
1cupButter, softened
2teaspoonsVanilla extract
4largesEggs
¾cupSugar
cupButter
3tablespoonsRum, or water
2teaspoonsVanilla extract

Directions

BUTTER SAUCE

CAKE

Preheat oven to 325 degrees. Generously grease and lightly flour 12 cup fluted tube (bundt) pan. In large mixer bowl, blend all cake ingredients at low speed until moistened. Beat 3 minutes at medium speed. Pour butter into prepared pan. Bake at 325 degrees for 55 minutes or longer (until tester comes out clean).

SAUCE

Meanwhile, in small saucepan melt butter, sugar and rum. When sugar is melted into the butter, remove from heat and add vanilla.

Set aside.

ASSEMBLY

Leaving cake in pan, prick hot cake deeply every inch with a long-tined fork OR skewer. Reheat butter sauce and pour ¾ cup hot butter sauce over hot cake. Cool upright in pan for 5 minutes.

Invert onto serving plate. Spoon or carefully brush remaining sauce over cake. Freezes very well when wrapped in foil.

Recipe by: Susan Argyelan Posted to TNT - Prodigy's Recipe Exchange Newsletter by acandice@... on Apr 17, 1997