Pineapple Rum Pound Cake

3/4 lb butter
One 8 oz pkg. cream cheese
3 cups sugar
6 eggs
One 15-1/2 oz can crushed pineapple, drained
1 tsp vanilla
1 tsp rum extract
Tbsp juice from drained pineapple
3 cups bread flour

Cream butter, cream cheese, sugar, vanilla and rum extract, and pineapple juice together until smooth. Add eggs, one at a time, beating well after each addition. Then add flour and blend well. Add drained pineapple and stir in well by hand. Bake 1-1/2 hours in greased and floured bundt pan at 325F. Sprinkle with powdered sugar after baking.

Return To:

Cajun Country -- New Iberia, Louisiana