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| Rum Brandy Pound Cake
1 pound of butter
4 cups of sugar
4 cups of cake flour (Velvet)
8 large or 9 medium eggs
2/3 cup of milk
1 tablespoon of rum
1 tablespoon of brandy
1 tablespoon of vanilla flavoring
1 tablespoon of lemon flavoring |
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Everything at room temperature. Preheat oven to 350ºF. Bake at 325ºF. for 1 1/2 to 2 hours. Cream butter and sugar 10 to 15 minutes. Add eggs, one at a time. Sift flour 4 times. Alternate flour and milk, ending with flour. Add rum, brandy, vanilla and lemon. (Use more than directed.) Bake. GLAZE: Butter, confectioners' sugar and rum. (I use lemon glaze.) |
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