Kentucky Butter Cake:

3 cups flour                                             1 cup buttermilk or sour milk*

2 cups sugar                                            1 cup butter or margarine softened.

1 tsp salt                                                 2 tsp vanilla or rum flavouring

1 tsp baking powder                                4 eggs

1/2 tsp soda

* to sour milk, add 1 tablespoon of lemon juice or vinegar to a cup of regular milk and let stand for 5 minutes...best to use buttermilk though.

Butter Sauce:

3/4 cup sugar                                             1/3 cup butter

3 tablespoons water                                    1 to 2 tsp. vanilla or rum flavouring.

Preheat oven to 325 degrees.

Using solid shortening (not oil) grease and flour a 12 cup fluted tube (bunt cake) pan.

In large bowl, combine all ingredients and blend at low speed until moistened, beat 3 minutes at medium speed until well mixed. Pour into the prepared pan.

Bake 60 to 75 minutes, or until toothpick comes out clean.

In small sauce pan, combine sugar, water, and butter, heating until the butter melts.

Remove from heat and then add flavouring.

Prick holes in cake with fork and pour 3/4 cup of the hot butter sauce over the cake.

Let cake cool upright in pan for about 5 minutes, then turn out onto serving plate, spoon or carefully brush remaining sauce over cake.

It might take a bit of effort but worth it...kind of makes a crusty glaze over the top, this is wonderful served with fresh strawberries or blueberries. Don’t use self rising flour with this recipe.