Rum Pound Cake
Rum Pound Cake is an moderately easy dinner. Made with 1 c. crisco, 3 c. sugar, 3 c. flour, sifted, 2 tsp. rum extract and 5 eggs, separated, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π¨βπ³ Instructions
Cream Crisco and sugar.
Add egg yolks, one at a time; beat well.
Dissolve soda in 1 teaspoon of hot water.
Add milk to soda.
Add milk and flour alternately.
Fold in beaten egg whites (beaten stiffly but not dry).
Bake at 350Β° for 1 1/4 hours in a tube pan.
Do not open oven door for first hour.
π· Perfect Pairings
Complete your meal with these
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