*Ingredients:
°1 cup softened butter
°2 cups sugar
°4 large eggs, room temperature
°2 teaspoons vanilla extract
°3 cups all-purpose flour
°1 tsp baking powder
°1/2 tsp baking soda
°1/2 tsp salt
°1 cup buttermilk
+butter sauce:
°1 cup sugar
°1/2 cup butter, cubed
°1/4 cup water
°1-1/2 tsp almond extract
°1 1/2 tsp vanilla extract
*Methods
In bowl, beat the butter also sugar Adding eggs, one at a time, beating well after every addition. Stirring in the vanilla. Combine flour, baking powder, baking soda and salt; add to cream mixture alternately with buttermilk, beating well after each addition.
Pour to a greased also floured 10-inch tube pan. Bake at 350° until a toothpick inserted in the centre comes out clean, 55 to 70 minutes. Let cool for 10 minutes. Pass a knife around the edges and the central tube of the pan. Invert the cake on a rack on waxed paper.
For the sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat until butter melts and sugar dissolves. Removing from heat; stirring in extracts.
Drill holes in top of hot cake; pour 1/4 cup sauce over cake. Letting stand until sauce is absorbed. . Make holes on the sides of the cake; brush the remaining sauce on the sides. Let cool completely.
