Recipe(tried): Kentucky Butter Cake (rum cake)

Kentucky Butter Cake

3 cups all purpose flour
2 cups sugar
1 tsp salt
1 tsp baking powder
1/2 tsp soda
1 cup buttermilk or sour milk
1 cup butter, softened
2 tsp vanilla or rum flavoring
4 eggs

Butter sauce (I usually double this and really pour a lot on the cake)

3/4 cup sugar
1/3 cup butter
3 tblsp water
1-2 tsp vanilla or rum flavoring

Preheat oven to 325 (300 for colored fluted tube pan). Grease and flour 12 cup tube pan (even if it has non-stick finish). Combine cake ingredients. Blend at low speed until moistened. Beat 3 minutes at medium speed. Pour into pan. Bake 60-75 minutes or until toothpick inserted in center comes out clean. In small saucepan, combine sugar, water, and butter; heat until butter melts. Remove from heat; add flavoring. Prick cake deeply with fork; pour 3/4 cup hot butter sauce over hot cake. Cool upright in pan 5 minutes; turn onto serving plate. Spoon or carefully brush remaining sauce over cake.

I also usually soak a can of cherries (not pie filling) in rum and serve it with the cake, along with whipped cream.