RUM POUND CAKE
Cake:
3 1/2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 3/4 cups margarine, softened
2 cups superfine sugar
8 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon lemon extract
Rum Syrup:
1 cup confectioners sugar
1/2 cup margarine, melted
1/4 cup hot water
2 tablespoon rum extract
1. Preheat oven to 325 degrees Fahrenheit. Lightly grease and flour 10 inch Bundt pan or two 9 x 5 x 3 inch loaf pans and set aside.
2. Add baking powder, salt and nutmeg to sifted flour and sift twice again. Set aside.
3. Place margarine in large mixer bowl and cream with electric mixer until light and fluffy. Gradually add superfine sugar, beating at high speed. Continue beating until mixture resembles whipped cream. Add eggs, 1 at a time, beating well after each addition.
4. Stir in half of flour mixture, beating at lowest speed of mixer. Add extracts and remaining flour mixture. Mix well.
5. Pour batter into prepared pan(s). Cut through batter several times with knife to break air bubbles.
6. Bake in preheated 325º F oven 1 hour and 10 minutes.
7. Remove from pan(s) immediately and place on wire rack set on cookie sheet. Pierce cake(s) all over top with fork tines.
8. To make syrup, place ingredients in small bowl. Mix well to combine and pour slowly over hot cakes(s). Allow cake(s) to cool and place on serving plate.
From: Bella Parnes (bparnes@aabgu.org)