°1 cup butter, softened
°2 cups of sugar
°4 large eggs, room temperature
°2 teaspoons of vanilla extract
°3 cups all-purpose flour
°1 teaspoon baking powder
° 1/2 teaspoon baking soda
°1/2 teaspoon of salt
°1 cup buttermilk
°1 cup of sugar
°1/2 cup of butter cut into cubes
°1/4 cup of water
° 1-1/2 tsp vanilla extract
In bowl, cream the butter & sugar until light & fluffy. Adding eggs, one at a time, beating well after every addition. Beating in vanilla. Blending flour, baking powder, baking soda also salt; add to cream mixture alternately with buttermilk, beating well after every addition.
Pour into a greased and floured 10 inch pan. tube mould. Bake at 350° until a toothpick inserted in the center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around the edges and the central tube of the mold. Invert cake onto rack over waxed paper.
For the sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat until butter is melted and sugar is dissolved. Remove from fire; incorporate the extracts.
Poke holes in top of hot cake; pour 1/4 cup sauce over cake. Let stand until sauce is absorbed.