Buttercup Cake

Heat oven to 325ºF. Generously grease and lightly flour a 12-cup fluted tube pan.

Lightly spoon flour into a measuring cup; level off. In a large bowl, blend all of the cake ingredients at low speed until moistened. Then beat about 3 minutes at medium speed. Pour batter into prepared pan. Bake for 55 to 70 minutes or until a toothpick inserted in the center comes out clean.

While cake is baking, in a small saucepan over low heat, combine the sauce ingredients, stirring occasionally until butter melts. Do not boil.

Remove cake from the oven when done. Using a long-tined fork, poke the bottom of the cake several times. Slowly pour the hot sauce over the cake. Remove the cake from the pan immediately after the sauce has been absorbed. After the cake cools, sprinkle with powdered sugar.

To make a substitute for buttermilk, add 1 tablespoon of lemon juice into a 1-cup measuring cup and add milk to measure to 1 cup. Let set for 5 minutes before using.