"Pop'S" Pound Cake - cooking recipe

Ingredients

1 lb. powdered sugar (C&H)
1 lb. (4 sticks) butter or 14 oz. (3 1/2 sticks) Parkay or Blue Bonnet
6 large eggs
1 oz. rum flavoring
3 1/2 c. flour, sifted twice
1 tsp. baking powder

Preparation

Have the powdered sugar and butter at room temperature and cream with mixer.
Add the eggs, one at a time, and beat well after adding.
Add the rum flavoring.
Add the sifted flour, but use only 3 cups at this time, and the baking powder to the creamed mixture with a large spoon (no mixer).
The extra flour may be needed, subject to weather and humidity.