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Rum Cake

1 cup butter
2 cups white sugar
4 eggs
1 cup buttermilk
1 tsp. vanilla extract
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 pinch salt
1 tsp. rum flavored extract

1 cup butter
1 cup white sugar
1/2 cup rum

Cream 1 cup of the butter and 2 cups of the white sugar together. Add eggs one at a time mixing well after each one. Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture. Stir in the vanilla and rum extracts. Pour batter into prepared pan.
Bake at 350 degrees for 1 hour. Remove cake from oven and pour all of the Rum Butter glaze over cake while still warm. Leave cake in pan for 2 hours before removing to serving dish.

To Make Butter Rum Glaze:
Melt the remaining 1 cup of the butter and 1 cup of white sugar over low heat. Remove from heat and stir in rum.

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