Connie's Tennessee Rum Cake

1 cup butter (no substitute)
3 tsp. Baking powder
2 cups sugar
1/4 tsp. salt
4 eggs
1 cup milk
3 1/2 cups all purpose flour, measured
1 tsp rum extract after sifting

Beat butter and sugar thoroughly in large bowl of electric mixer. Add eggs one at a time, beating well after each addition. Sift flour, baking powder, and salt together 3 times. Add alternately with milk to first mixture, beginning and ending with dry ingredients and scraping bowl constantly. Beat in flavoring, turn into well greased, lightly floured tube or kugelhupf pan. Bake at 325 degrees for 1 hour and 20-30 minutes, until cake tests done when wire is inserted into center.

Rum Glaze

1 cup firmly packed brown sugar
1 cup water
1 cup granulated sugar
Pinch salt
2 tbsp. Butter
3 tbsp. Prichards' Fine Rum

In a saucepan, combine all ingredients except rum, boil for 3-4 minutes. Stir in rum, slowly pour half the glaze over hot cake while still in pan. Let cake almost cool, invert onto cake plate and pour remaining glaze over it. This cake freezes well and is absolutely superb!