Farmhouse buttermilk cake
3 cups of flour
2 teaspoons of baking soda
1 teaspoon of salt
1/2 cup butter at room temperature
2 eggs at room temperature
2 cups buttermilk at room temperature
2 cups packed light brown sugar
2 teaspoons vanilla extract
Dash of almond extract
Turn on oven to 350. Butter a 9 x 13 cake pan. Mix together dry ingredients and set aside.
Using mixer, cream together butter and brown sugar until smooth and fluffy, then add eggs. Mix until smooth, then add buttermilk, vanilla, and almond extracts. Mix until smooth, then add the dry ingredients and mix until smooth.
Pour batter into buttered cake pan and bake for 40 minutes. Towards the end of this first baking time, prepare the topping:
6 Tablespoons of melted butter
1 cup packed light brown sugar
1/4 cup milk
1/8 teaspoon table salt
1-1/2 cups of pecan halves
1 teaspoon rum extract
Mix all together. When the cake comes out, it won’t be done, but the top should be set a little. Pour the chunky, thick topping all over, and carefully spread it so that the cake top is mostly covered. Put the cake back in the oven for 15 minutes or until a toothpick inserted in the middle comes out clean.
The cake will look a mess, all runny and soft on top. That’s okay - just let it cool down and the brown sugar glaze will soak in a bit and set up.