| | Directions | | In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time,beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition(batter will be thick). Pour into a greased and floured 10 in fluted tube pan. Bake at 350 for 45-50 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. For icing, in a small saucepan, combine butter, brown sugar, and cream. Bring to a boil over medium heat, stirring constantly. Remove from heat; cool for 5-10 minutes. Whisk in sugar. Drizzle over cake. |
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| Ingredients | | - |  | 1 cup butter,softened |
| - | | 2 1/3 cups sugar |
| - | | 3 Eggs |
| - | | 1 1/2 teaspoons Vanilla |
| - | | 3 cups flour |
| - | | 1 teaspoon baking soda |
| - | | 1 cup buttermilk |
| - | | ICING |
| - | | 1/4 cup butter, cubed |
| - | | 1/2 cup brown sugar |
| - | | 1/3 cup heavy whipping cream |
| - | | 1 cup Sugar |
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