Rum Pound Cake - cooking recipe

Ingredients

1 cup butter (no substitute)
3 cups sugar
1/2 pint sour cream
6 eggs
3 cups plain flour
1/4 teaspoon baking soda
2 tablespoons rum flavoring or 4 tablespoons light rum
Icing
1/2 cup butter or 1/2 cup margarine
1 box confectioners' sugar
1 egg white
almond flavoring

Preparation

Cream together butter and sugar until light and fluffy.
Add sour cream all at one time.
Then add eggs, one at a time, and beat well after each.
Sift flour and soda together and gradually add to batter.
When all ingredients are well blended, add flavoring.
Pour into a well-greased and floured tube pan.
Bake at 325 for 1 to 1 1/4 hours.
If desired add icing to cooled cake.
Icing directions; Beat softened butter with other ingredients.
Pour on cold cake.
Cake is very moist and keeps well.