1-1/2 c butter
2 c sugar
5 eggs
1 tsp butter flavoring
2 tsp vanilla extract
3 c flour
1/2 tsp baking soda
1 c buttermilk
Cream butter and sugar; add eggs, one at a time, beating well after each addition. Add flavorings. Sift together dry ingredients, add alternately with buttermilk, beating well after each addition, beginning and ending with flour. Pour into a greased and floured 10- inch fluted tube pan. Bake at 325 for 60 to 70 minutes or until cake tests done. Cool in pan 15 minutes, then invert onto wire rack and cool completely. Drizzle cooled cake with cream cheese glaze, or serve with sugared berries or peaches and whipped cream.
