2 Granulated Sugar
3 Unsifted All-Purpose Flour
1 Baking Powder
1/2 Baking Soda
1/4 Brown Sugar
1/4 Granulated Sugar
2 Hot Water
1 1/2 Vanilla
To make batter: In a large beater bowl cream the butter.
Gradually add the sugar; creaming until light and fluffy.
Add the eggs all at once and beat at HIGH until thick and creamy–at least 5 minutes.
Add milk and blend thoroughly.
NOTE: IF YOU DO NOT HAVE BUTTERMILK OR SOUR MILK ADD 2 TABLESPOONS OF VINEGAR TO A ONE CUP MEASURE THEN FILL TO ONE CUP.
STIR AND LET SIT FOR 5 MINUTES.
In a small bowl combine flour, salt, powder and soda.
Add to batter all at once and beat for at least 10 minutes.,
Batter will be very thick and creamy.
Stir in vanilla.
Generously grease 10 inch bundt pan.
Turn batter into pan.
Bake at 325°F for 55-60 minutes until top springs back when touched lightly in center.
Meanwhile prepare the butter sauce by combining the sugars, hot water and butter and stirring over low heat until butter is melted.
Do not boil!
Remove from heat and add vanilla.
Let cake sit on a rack for 5 minutes after baking.
Poke deep holes all over cake with a long skewer (a long knitting over crochet needle works well because they’re thick.,
Pour warm butter sauce slowly over cake and letting it soak into holes and down between sides of cake and pan.
Cool completely before removing from pan.
If desired sprinkle with icing sugar before serving.