Rum Pound Cake
Ingredients
- 1 cup butter, (no substitute)
- 3 cups sugar
- 12 pint sour cream
- 6 eggs
- 3 cups plain flour
- 14 teaspoon baking soda
- 2 tablespoons rum flavoring, or 4 tablespoons light rum
- 12 cup butter, or 12 cup margarine
- 1 box confectioners' sugar
- 1 egg white
- almond flavoring
Directions
Cream together butter and sugar until light and fluffy.Add sour cream all at one time.
Then add eggs, one at a time, and beat well after each.
Sift flour and soda together and gradually add to batter.
When all ingredients are well blended, add flavoring.
Pour into a well-greased and floured tube pan.
Bake at 325 for 1 to 1 1/4 hours.
If desired add icing to cooled cake.
Icing directions; Beat softened butter with other ingredients.
Pour on cold cake.
Cake is very moist and keeps well.