salt 1/2 tsp

1 cup of milk

Butter sauce:

1 cup of sugar

1/2 cup butter, cubed

1/4 cup of water

1-1/2 teaspoons of almond extract

1-1/2 teaspoons of vanilla extract

Directions:

In bowl, beat butter & sugar to light and fluffy.

Add the eggs, one at a time, beating well after each addition. Vanilla won.

Combine flour, baking powder, baking soda, and salt; Add to creamy mixture alternating with buttermilk, beating well after each addition.

Pour into greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 55-70 minutes. Cool for 10 minutes. Run a knife around the edges and tube the center of the pan. Invert cake onto wire rack over 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. Remove from the fire. stir in the extracts.

Punch holes in top of warm cake; Spoon 1/4 cup sauce over the cake. Leave it until the sauce is absorbed. Repeat twice. Poke holes in sides of cake; Spread the rest of the sauce on the sides.

Enjoy !