Sour Cream Rum Pound Cake And Icing - cooking recipe

Ingredients

1 stick butter
1 c. Crisco
3 c. sugar
6 eggs
1 tsp. vanilla extract
1 tsp. rum extract
1/2 tsp. salt
3 c. cake flour
1 c. sour cream, mixed with 1/4 tsp. soda

Preparation

Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating after each.
Add flavoring and salt.
Alternate mixing flour and sour cream ending with flour. Bake at 325\u00b0 for 1 hour 10 minutes or until toothpick comes out clean.
Cool.
Ice with Rum Butter Icing.