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Rum Pound Cake

From The Charlotte Cookbook

Ready In:
1hr 30mins
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@carolinafan
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@carolinafan
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"From The Charlotte Cookbook"
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  1. Lulu B
    This is so delish, we used leftovers for our strawberries and whipped cream, yum. I keep hoping that I will have some leftover for more than half a day and then I will put it in my trifle, I would have to hide this from everybody, including myself. Goo stuff
    Reply
  2. carolinafan
    From The Charlotte Cookbook
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