Rum Pound Cake - cooking recipe

Ingredients

1 c. Crisco
3 c. sugar
3 c. flour, sifted
2 tsp. rum extract
5 eggs, separated
1 c. buttermilk
1/3 tsp. salt
1/2 tsp. soda

Preparation

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 350\u00b0 for 1 1/4 hours in a tube pan.
Do not open oven door for first hour.