Cream together the sugar and butter. Add eggs one at a time, beating mixture well after each. Mix the baking soda into the buttermilk. Add the buttermilk to the batter and beat.
Sift flour three times before measuring. Add sifted flour and salt to the batter and mix until well blended. Add vanilla until blended.
Grease and flour a ten inch Bundt pan. Pour batter into the pan and bake in a 325 degree F oven for one hour. Cool completely and top with caramel icing.
In a saucepan over medium heat cook the brown sugar, butter and evaporated milk. Stirring frequently bring the mixture to a boil and let boil for three minutes. Remove from heat and stir in vanilla, beat until thick. Pour over the top of the cooled bundt cake.
0 servings