Hot Buttered Rum Cake

• 1 c. butter or margarine, softened
• 2 c. sugar
• 4 large eggs
• 3 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 1 c. buttermilk
• 2 tsp. vanilla extract
• Butter Sauce
• fresh strawberries (garnish)

1. Beat butter at medium speed of an electric mixer about 2 minutes or until soft and creamy.
2. Gradually add sugar, beating at medium speed 5 to 7 minutes.
3. Add eggs, one at a time, beating just until yellow disappears.
4. Combine flour and next 3 ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
5. Mix at low speed just until blended after each addition.
6. Stir in vanilla.
7. Pour batter into a greased and floured 12-cup Bundt or 10-inch tube pan.
8. Bake at 325u0b0 for 1 hour or until a wooden pick inserted in center comes out clean.
9. Cool in pan on a wire rack 10 to 15 minutes; remove from pan and let cool completely on wire rack.
10. Return cake to pan.
11. Prick surface of cake at 1-inch intervals with a wooden pick; pour 1 cup Butter Sauce over cake.
12. Let stand at room temperature 10 minutes.
13. Remove from pan and place on a serving plate.
14. Garnish, if desired.
15. Pour remaining 1/3 cup Butter Sauce over cake and strawberries, if desired.
16. Yield:
17. One 10-inch cake.

butter, sugar, eggs, allpurpose, baking powder, baking soda, salt, buttermilk, vanilla extract, butter sauce, fresh strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=572354 (may not work)