1 cup butter
2 cups white sugar (I prefer organic cane sugar)
3 cups white flour
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
2 teaspoons vanilla extract
1 cup white sugar
¼ cup water
¼ cup white rum
½ cup butter
Preheat oven to 350 degrees.
To prepare the batter, first cream the room temperature butter with the sugar in a large bowl. Add in one egg at a time and mix well.
In another a bowl mix the dry ingredients. In a smaller bowl, stir together the buttermilk and vanilla. To your butter mixture, add one third of the dry ingredients, mix and then one third of the buttermilk and mix. Repeat this sequence two more times.
When your batter is complete, pour into a greased angel cake pan (Bundt pan) and smooth out the batter. Bake for one hour. When done (lightly golden brown and cracks on top), remove from the oven and place on a cooling rack for 10 minutes.
In the meantime, on low heat, place the sauce ingredients into a pan and simmer till the sugar and butter are dissolved. With a fork, poke some holes in the top of the cake and pour the warm sauce slowly on top, letting it all soak into the cake. Be patient.
Cool for a couple of hours and then remove carefully from the pan.
Sprinkle with some icing sugar and serve thin slices with fresh berries. This is a rich cake!