KENTUCKY BUTTER CAKE
– Sugar – Eggs – Salted butter – Rum extract – Butter extract – Buttermilk – All-purpose flour – Baking powder – Baking soda – Water
In a large mixing bowl add sugar, eggs, softened room temperature butter, rum extract, butter extract, and buttermilk.
Using a hand mixer on the high speed setting, cream together the wet mixture until it is light and fluffy.
Add flour, baking powder, and baking soda. Beat on medium-low until the mixture is combined and no flour streaks remain.
Pour the batter into the prepared bundt pan. Place in the oven and bake for 55 to 60 minutes.
Remove the bundt cake from the oven and let cool for 20 minutes.
Add sugar, butter, water, and rum extract. Whisk together stirring often until the mixture is melted together and combined.
Remove sauce from the stovetop, reserve ⅓ cup in a small bowl. Pour the remaining sauce over the cake while still in the bundt pan.
Carefully turn the bundt pan over onto a serving dish. Drizzle the remaining sauce over the top of the cake before serving.
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