Hot Buttered Rum Cake - cooking recipe

Ingredients

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)

Preparation

Beat butter at medium speed of an electric mixer about 2 minutes or until soft and creamy.
Gradually add sugar, beating at medium speed 5 to 7 minutes.
Add eggs, one at a time, beating just until yellow disappears.
Combine flour and next 3 ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix at low speed just until blended after each addition.
Stir in vanilla.
Pour batter into a greased and floured 12-cup Bundt or 10-inch tube pan.
Bake at 325\u00b0 for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan and let cool completely on wire rack.
Return cake to pan.
Prick surface of cake at 1-inch intervals with a wooden pick; pour 1 cup Butter Sauce over cake.
Let stand at room temperature 10 minutes.
Remove from pan and place on a serving plate.
Garnish, if desired.
Pour remaining 1/3 cup Butter Sauce over cake and strawberries, if desired.
Yield:
One 10-inch cake.