Kentucky Butter Cake with Rum Sauce
Ingredients:
For the cake:
1 cup butter, softened
2 cups granulated sugar
4 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
For the rum sauce:
1/2 cup butter
1 cup granulated sugar
1/4 cup water
1/2 cup dark rum
Directions:
Preheat your oven to 325°F (165°C). Grease and flour a bundt pan.
In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
In another bowl, sift together flour, baking powder, and baking soda. Alternately add flour mixture and buttermilk to the creamed mixture, beginning and ending with flour.
Pour batter into prepared bundt pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, make the rum sauce: In a saucepan over medium heat, melt 1/2 cup butter. Stir in 1 cup sugar and water, and bring to a boil. Cook for 5 minutes, stirring constantly. Remove from heat and stir in rum.
When the cake is done, remove from oven and while still warm, poke holes all over the cake using a skewer or fork. Slowly pour the rum sauce over the cake, allowing it to soak in. Let the cake cool completely in the pan before inverting onto a serving plate.
