Kentucky Butter Rum Cake ~ Carole in DE

Preheat oven to 325 F
Generously grease bottom of 10″ tube pan. If using a bunt pan, grease the
entire thing.

1Cup Softened Butter —–  Cream it
2 Cups Sugar    ————- add to butter slowly so it is light and fluffy
4 Large eggs  ————– Add 1 at a time, beat after each

Blend together dry:
3 Cup Flour
1 tsp Baking Powder
1/2 tsp Baking Soda

Take these dry ingredients and blend in slowly with above butter/sugar/egg
mixture. Alternate in:

1 Cup Milk
2 tsp Vanilla

Scrape bottom and sides of mixing bowl.  Beat batter for 2 minute at
medium-high speed.
Bake 325 F for 60 – 65 minutes. Cake is done when the top springs back when
lightly touched in center, or pulls from sides, or a toothpick inserted is
clean.

Prepare Butter Sauce, Prick cake, pour warm sauce over cake.  Cool cake completely before removing from pan.

Butter Sauce
Heat but DO NOT BOIL
1 Cup Sugar
1/4 Cup Water
1/2 Cup Butter

Remove from heat and add 1 Flavoring:
1 TBL Rum Flavoring  OR
2 TBL Rum  OR
1 TBL Lemon Juice

This cake recipe is also known as a 1-2-3-4 cake, if you leave out the Butter Sauce and bake it in 2, 9″ cake rounds.  I have used the cake batter for cupcakes, or for Strawberry Shortcake, or for a birthday cake.

For Strawberry Shortcake, take strawberries, slice and liberally sprinkle on sugar.  Do this prior to dinner and they will be ready by desert time.  Just prior to serving, make whipped cream using heavy cream—see any basic cook book for recipe on how to do this.

Slice cake,  spoon generously strawberries over cake with strawberry juice, and add large scoop of whipping cream.  Sometimes we slice the cake thin and sandwich the strawberries between the cake, with a large dollop of whipping cream on the top.  UMMMMMM, it is the best.

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