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 the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Pour into a greased and floured 10-in. tube pan.

Bake at 350° until a toothpick inserted in center comes out clean,55-70 minutes.

Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.

For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved.

Remove from the heat; stir in extracts.

Poke holes in the top of the warm cake; spoon ¼ cup sauce over cake. Let stand until sauce is absorbed. Repeat twice.

Poke holes into sides of cake; brush remaining sauce over sides.

Cool completely.