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Recipe submitted by Sandy Webster.

3 cups all-purpose flour

2 3/4 cups granulated sugar, divided use

1/2 teaspoon baking soda

1 cup buttermilk

1 1/3 cups butter, divided use

4 teaspoons vanilla extract, divided use

4 large eggs

3 tablespoons water

1 teaspoon salt

1 teaspoon baking powder

1. Preheat oven to 325*F (160*C). Grease and flour one 10-inch Bundt pan*.
2. Blend together on low speed of an electric mixer flour, 2 cups of sugar, salt, baking powder, baking soda, buttermilk, 1 cup of butter, 2 teaspoons of vanilla, and eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
3. Bake for 60 minutes or until wooden pick inserted in center comes out clean. While cake is still Hot make Butter Sauce.

To Make Butter Sauce:

1. In a saucepan combine remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and water. Cook over medium heat, until fully melted and combined, do not boil. Poke holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.

Makes 12 servings.

* A Reader's Tip: This cake can also be baked in two 9 x 5 x 3-inch loaf pans. Baking time is the same and it's convenient because you can eat one and put the other in the freezer for later use. I used this cake for my wedding cake and my dear mother (who thought I was crazy!) baked the cakes in the loaf pans. We made one cake for the wedding in a Bundt pan, served it on a pedestal cake plate and decorated it with flowers. The slices of loaf pan cakes (enough for 300 guests) were on silver trays on either side of the cake plate. It worked wonderfully and many thought the cake was a great change from typical wedding cakes. We saved the Bundt cake (our "top layer" if you will) and froze it until our first anniversary. It was just as moist as a freshly baked cake! - Sarah Gillen.