Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Pound: Rum Brandy Pound Cake




Source of Recipe


Internet


List of Ingredients




1 pound of butter
4 cups of sugar
4 cups of cake flour (Velvet)
8 large or 9 medium eggs
2/3 cup of milk
1 tablespoon of rum
1 tablespoon of brandy
1 tablespoon of vanilla flavoring
1 tablespoon of lemon flavoring


Recipe



Everything at room temperature. Preheat oven to 350ºF.



Cream butter and sugar 10 to 15 minutes. Add eggs, one at a time. Sift flour 4 times. Alternate flour and milk, ending with flour.

Add rum, brandy, vanilla and lemon. (Use more than directed.)

Bake at 325ºF. for 1 1/2 to 2 hours.

GLAZE: Butter, confectioners' sugar and rum. (I use lemon glaze.)