| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Kentucky | Cakes, Sauces | 12 | Servings |
INGREDIENTS
| 3 | c | Flour |
| 2 | c | Sugar |
| 1 | ts | Salt |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1 | c | Buttermilk |
| 3 | tb | Dark rum |
| 1 | c | Butter, softened |
| 2 | ts | Vanilla extract |
| 4 | lg | Eggs |
| 3/4 | c | Sugar |
| 1/3 | c | Butter |
| 3 | tb | Rum, or water |
| 2 | ts | Vanilla extract |
INSTRUCTIONS
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 3/4 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@juno.com on Apr 17, 1997
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