Rum Pound Cake - cooking recipe

Ingredients

1 c. or 2 sticks butter
1/2 c. shortening or salad oil
2 1/2 c. sugar
5 eggs
3 1/2 c. plain flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 Tbsp. rum extract

Preparation

Cream butter, shortening and sugar well.
Add eggs, one at a time, beat well after each egg.
Sift together flour, baking powder and salt, add alternately with milk and rum extract. Grease sides and bottom of tube pan with soft butter.
Line pan with waxed paper.
Sprinkle 1 cup or more of chopped pecans in bottom, then sprinkle with flour before pouring cake batter in. Bake at 225\u00b0 for 1 hour, then about 300\u00b0 until done.