HOT BUTTERED RUM CAKE

Steps:

• 1. For the Cake: Beat the butter at medium speed of an electric mixer about 2 minutes or until light and creamy. Gradually add the sugar, beating at medium speed for 5 to 7 minutes.
• 2. Add the eggs, one at a time, beating just until the yellow disappears.
• 3. Combine the flour and next 3 ingredients; add to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition. Stir in the vanilla
• 4. Pour the batter into a greased and floured 12 cup Bundt or 10 inch Tube pan. Bake at 325° for 1 hour or until a wooden pick inserted in the center comes out clean. Cook in the pan on a wire rack for 10-15 minutes. Remove from the pan. Let cool completely on the wire rack.
• 5. Return the cake to the pan. Prick the surface of the cake at 1-inch intervals with a wooden pick. Pour 1 cup of the buttered rum sauce over the cake. Let stand at room temperature for 10 minutes.
• 6. Remove from the pan, and place on a serving plate. Garnish, if desired, with fresh sliced strawberries. Pour the remaining 1/3 cup buttered rum sauce over the cake and strawberries.
• 7. For the Buttered Rum Sauce: Combine the first 3 ingredients in a saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves. Remove from the heat. Stir in the rum.