Cake Not Quilts

My husband loves this cake that I have been making for decades. It began life as a classic 1-2-3-4 cake, then got updated by the Pillsbury folks, then got changed by me to reflect my distaste for bourbon.

Rum/Kahlua Butter Cake

3 cups of flour
2 cups of sugar
dash of salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter softened
1 teaspoon vanilla extract
1 tablespoon dark rum
1 tablespoon Kahlua or similar liqueur
4 large eggs

Pre-heat oven to 350 F and prepare a tubed cake pan like a bundt pan or angel food pan. Be generous with the butter and flour when prepping the pan as this cake likes to stick. Mix the dry ingredients together (the first five), then proceed.

In a large mixing bowl, cream the butter until fluffy and then add the sugar and cream again. Add the eggs one at a time and mix until blended then blend in the vanilla, rum and Kahlua. Working alternately, add the flour mixture and the buttermilk. Do not over blend after adding the flour mixture. Transfer the batter to your prepared baking pan and bake on the center rack  for about 55 minutes. Since all ovens cook differently and altitude has an impact on baking, test at about 52 minutes. Remove from oven when it tests done with a straw or skewer and place on cooling rack. Poke all over with the skewer and then pour the following sauce slowly over the cake while still in the pan:

In a small saucepan heat together over low heat until the butter melts:
3/4 cup sugar
1/3 cup butter
3 tablespoons of water
1 teaspoon vanilla
1 tablespoon dark rum
1 tablespoon Kahlua

Pour the sauce over the cake and then let cake cool completely. Remove from cake pan and serve. This is good with fruit or just plain.