Rum Butter Pound Cake

1/2 lb margarine
2 cups sugar
1 teaspoon rum flavoring
1 tablespoon vanilla extract
2 tablespoons lemon juice
1 small box instant vanilla pudding
4 eggs
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sour milk
1/2 cup powdered sugar
Special Utensils: Bundt pan

Preheat oven to 325F. Cream butter. Add flavorings, lemon juice, and pudding mix to cream mixture (do not prepare pudding). Stir in eggs, one at a time. Combine Martha White self-rising flour, baking powder, and salt together. Add flour mixture to creamed mixture. Add sour milk (can sour milk by adding 2 tablespoons lemon juice). Mix well, but do not beat by hand. Grease and flour pan. Bake at 325F for 1 hour and 20 minutes. Dust with powdered sugar. Allow to cool.

Serves 10-12

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Cajun Country -- New Iberia, Louisiana