Butter Rum Pound Cake
Ingredients: 1/2 cup butter, softened 1 cup sugar 2 eggs 1 1/2 cups flour 1/2 t. salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup buttermilk (or 1 teaspoon vinegar & enough milk to make 1/2 cup) 1 teaspoon vanilla
For the sauce: 3/4 cup sugar 3 tablespoons water 1/3 cup butter 2 teaspoons rum extract
Cream the butter and sugar together, then add the eggs one at a time.
Combine the dry ingredients together in a separate bowl and then add to the batter alternating with the buttermilk and vanilla.
Spray a 9 x 5 loaf pan or a small Bundt pan liberally with cooking spray.
Bake for 45 minutes in a pre-heated 325-degree oven.
While the cake is baking, combine all the sauce ingredients and heat in the microwave for 1 to 2 minutes or stove top until the sugar dissolves and the butter is melted.
Cool the cake for 10-15 minutes, then remove from pan.
Poke holes in the bottom of the cake and spoon the sauce over the bottom. Sprinkle half of the sauce into the bottom of the cake, the other half drizzle over the top.