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.
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