Heat oven to 325°. Generously grease and lightly flour 12-cup bundt pan or 10-inch tube pan. Lightly spoon flour into measuring cup; level off. In large bowl, blend all cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Pour batter into greased and floured pan. Bake at 325° for 55 to 70 minutes or until toothpick inserted in center comes out clean. In small saucepan, combine all sauce ingredients; cook over low heat, stirring occasionally, until butter melts. DO NOT BOIL. Using long-tined fork, pierce cake 10 to 12 times. Slowly pour hot sauce over warm cake. Let stand 5 to 10 minutes or until sauce iis absorbed. Invert cake onto serving plate. Just before serving, sprinkle with powdered sugar. Serve with whipped cream, if desired. Yield: 12 servings.
TIP: To substitute for buttermilk, use 1 T vinegar or lemon juice plus milk to make 1 cup.
Ingredients
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Cake
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3 cups Pillsbury BEST all-purpose flour or unbleached flour
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2 cups Pillsbury BEST sugar
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1 teaspoon Salt
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1 cup buttermilk (see TIP below)
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1 cup butter or margarine, softened
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2 teaspoons vanilla or rum extract
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4 eggs
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Butter Sauce
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3/4 cup Pillsbury BEST sugar
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1/3 cup butter or margarine
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3 tablespoons water
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1 - 2 teaspoon vanilla or rum extract
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Garnish
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2 - 3 teaspoon Pillsbury BEST powdered sugar
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