"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Rum Pound Cake Recipe

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This recipe for Rum Pound Cake, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Frances Forsythe
Added: Friday, January 9, 2009


3 cups flour
2 cups sugar
4 eggs
1/3 teaspoon salt
1/2 teaspoon soda
1/2 teaspoon baking powder
1 cup buttermilk
1 cup shortening
2 tablespoon vanilla

Glaze: Boil and pour over hot cake from the oven while still in the tube pan. Let cool before taking out.
1 cup sugar
1 cup water
1 stick margarine
1 small bottle of rum flavoring

Prepare cake and bake 325 degrees for 1 hour and 5 minutes.

Personal Notes:
Personal Notes:
This was originally a recipe of Mammaw's (Lee H Hardy, Sr.'s mother)




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