Rum Pound Cake

By carvalhohm

Ingredients

• 2 sticks butter
• 1 tablespoon Crisco
• 2 1/4 Cups Sugar
• 6 eggs
• 8 ounces sour cream
• 3 Cups Lily White all purpose flour
• 1/4 teas. Baking soda
• 1/4 teas. Salt
• Rum Glaze

Details

Adapted from theplaceforcakes.com

Preparation

Step 1

Mix butter, Crisco and sugar at medium speed, for 10 minutes.

Add eggs and sour cream.

Sift flour, baking soda, and salt and add to mixture. Pour in baking pan.

Bake at 325 for 1 ¼ Hours. Let Cool.

Rum Sauce:
Melt 1 stick butter with 1 cup sugar, ¼ cup water, ½ cup sour cream, ½ cup rum and pour over top, allowing it time
to seep into the cake. Top with whipped cream, peaches, or vanilla ice cream