You will need:
1 CUP (2 STICKS) BUTTER
2 CUPS SUGAR
4 EGGS
3 CUPS UNBLEACHED ALL-PURPOSE FLOUR
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 TEASPOON SALT
2 TEASPOONS VANILLA
1 CUP BUTTERMILK
Glaze (optional):
3/4 CUP SUGAR
1/3 CUP BUTTER
3 TABLESPOONS WATER
2 TEASPOONS VANILLA OR RUM EXTRACT
1. Preheat oven to 325 degrees F. Grease a 10-inch bundt pan with butter and flour; set aside.
2. In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
3. In the bowl beat the butter and sugar for 3 minutes at medium speed.
4. Lower mixer speed and add eggs, one at a time. Continue to beat for 1 minute.
5. Alternate adding the flour mixture and buttermilk, ending with the flour.
6. Add vanilla or rum extract. Beat on medium-high speed for 20 seconds.
7. Pour batter into prepared pan and bake for about 60 minutes, or until a wooden toothpick inserted into the center comes out clean.
To Make the Glaze: In a small saucepan, combine sugar, butter, water and vanilla or rum extract. Do not boil.
When the cake comes out of the oven, prick it many, many times with a wooden skewer or fork. Pour the glaze slowly over the cake.
Let the cake cool completely before removing it from the pan.
~You can make this cake as a mini version in Wilton Mini Fluted Tube Pan, 12-Cavity
Enjoy! Prijatno!
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