Hot Buttered Rum Cake

Directions

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