Rum Pound Cake
From The Charlotte Cookbook
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INGREDIENTS
Nutrition- 1
- 3cups sugar
- 1⁄2pint sour cream
- 6
- 3cups plain flour
- 1⁄4teaspoon baking soda
- 2tablespoons rum flavoring or 4 tablespoons light rum
Icing
- 1
- 1egg white
- almond flavoring
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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.
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