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Bluegrass Butter Cake
Serves: 12

2 cups sugar
1 cup softened butter
2 teaspoons vanilla or rum extract
4 eggs
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk

3/4 cup sugar
1/3 cup butter
3 tablespoons water
1-2 teaspoons vanilla or rum extract

2-3 teaspoons powdered sugar

Heat oven to 325F. Grease and flour 12 cup bundt pan or 10" tube
pan. Combine sugar and butter; beat well. Add vanilla and eggs;
blend well. Lightly spoon flour into measuring cup and level off.
Add flour and all remaining cake ingredients; blend on low till
moistened. Beat 3 minutes on medium speed. Pour into prepared pan.
Bake 55-70 minutes or till toothpick inserted near center comes
out clean.

Combine all sauce ingredients in small saucepan. Cook over low
heat, stirring occasionally, till butter melts. Do not boil. With
long-tined fork, pierce cake 10-12 times. Slowly pour hot sauce
over warm cake. Let stand 5-10 min. or till sauce is absorbed.
Invert cake onto serving plate. Cool 1 1/2 hours or till completely
cooled. Just before serving, sprinkle with powdered sugar.


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