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Kentucky Butter Cake

This was likely the most requested dessert in our family when I was growing up and is still made for special get togethers which are now few and far between. It’s the butter rum sauce that soaks into the bottom of the cake and glazes the top that makes an otherwise simple cake absolutely divine.

Cake:
1 cup butter, softened
2 cups granulated sugar
4 eggs
1 cup buttermilk or sour milk (see note)
2 tsp pure vanilla or rum
3 cups all purpose flour
1 tsp salt
1 tsp baking powder
½ tsp baking soda

Buttery Sauce:

1-1/2 cup granulated sugar
1 tbsp pure vanilla or rum
2/3 cup butter
6 tbsp water

Preheat oven to 325F
Grease 12-inch Bundt pan with butter then dust with flour; set aside.
In large mixing bowl, combine all cake ingredients and beat for 3 minutes; pour into prepared Bundt pan.
Bake 60-70 minutes or until inserted toothpick comes out clean. Don't worry about poking it too much, the holes will be filled with delicious buttery sauce. Remove pan from oven and prick base of hot cake (still in pan) all over with a fork.
Make sauce.

Buttery Sauce:
In small saucepan combine all ingredients and bring to boil for 1 minute stirring constantly. Pour ¾ of hot sauce over fork-pricked hot cake. Allow to stand upright in pan for at least 5 minutes. Carefully turn onto serving plate. Carefully spoon remaining sauce over cake. Serve with whipped cream or ice cream if desired.