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Recipe of the Week: Rum Pound Cake

Submitted by Joann Schultz of Algonquin

Published: Wednesday, Sept. 3, 2014 8:53 a.m. CST

Rum Pound Cake

1 pound butter, softened

12 eggs, room temperature

3 cups sugar

3 cups flour

1 teaspoon vanilla

4 teaspoons almond extract

1/3 cup rum

Preheat oven to 350 degrees F.

Cream the first three ingredients in a mixer until smooth. Add flour a little at a time until combined. Then add the remaining ingredients.

Grease and flour a tube pan. Pour in batter and bake for 1 1/2 hours until golden brown. Let stand 10 to 15 minutes. Remove from pan and place on cooling rack.

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