BLUE RIBBON BUTTER CAKE

This cake recipe is from an old cookbook and I have probably had this recipe around 10 years. I found the picture through bing on TOH.

1 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Butter Sauce:
1 cup sugar
1/2 cup butter, cubed
1/4 cup water
1 1/2 teaspoon almond extract
1 1/2 teaspoon vanilla extract

In a large bowl cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract. Combine the flour, baking powder, baking soda, and salt; add to the butter mixture alternately with the buttermilk, beating well after each addition.

Pour into a greased and floured 10-inch tube pan. Bake at 350 degrees for 65-70 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Run a knife around the edges of the pan, including the center, to loosen cake. Turn upside down on a wire rack setting on waxed paper.

For the sauce, cook the butter, sugar, and water in a small saucepan over medium heat just until the butter is melted and sugar is dissolved. Remove from heat and add the two extracts.

Poke holes in the top of the warm cake and pour 1/4 cup of the sauce over the cake. Allow to set for a few minutes; repeat process twice. Poke holes in sides of cake and brush remaining sauce over the sides.

Allow cake to cool completely before cutting to serve.