Rum Pound Cake

• 1 cup butter (no substitute)
• 3 cups sugar
• 1/2 pint sour cream
• 6 eggs
• 3 cups plain flour
• 1/4 teaspoon baking soda
• 2 tablespoons rum flavoring or 4 tablespoons light rum
• Icing
• 1/2 cup butter or 1/2 cup margarine
• 1 box confectioners' sugar
• 1 egg white
• almond flavoring

1. Cream together butter and sugar until light and fluffy.
2. Add sour cream all at one time.
3. Then add eggs, one at a time, and beat well after each.
4. Sift flour and soda together and gradually add to batter.
5. When all ingredients are well blended, add flavoring.
6. Pour into a well-greased and floured tube pan.
7. Bake at 325 for 1 to 1 1/4 hours.
8. If desired add icing to cooled cake.
9. Icing directions; Beat softened butter with other ingredients.
10. Pour on cold cake.
11. Cake is very moist and keeps well.

butter, sugar, sour cream, eggs, flour, baking soda, rum flavoring, icing, butter, sugar, egg, almond flavoring

Taken from www.food.com/recipe/rum-pound-cake-90748 (may not work)