Come on.....all you have to do is.......nothing at all. We all savor those summer beach vacations when you can sleep as late as you want to, wander into the kitchen for your first cup of morning joe and then make your way outdoors with a quiet walk along the beach. We normally do not sleep past 6:00 AM, as there is no time to waste taking in the sunrise over the ocean and hearing the seagulls overhead. I think there are two times of day that are my favorite when relaxing at the beach, which is first thing in the morning and right after sunset. In between, we read, nap, eat and collect sea shells. So say "Hola" to summer! Pour yourself a good cold glass of Sangria, pack a few pieces of this prize winning butter cake in your beach bag, and cast your cares into the ocean.....dream a little dream with me!
Estelle's Formula for a
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.
For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.