BUTTER RUM POUND CAKE

FOR THE CAKE:
1 cup shortening
3 cups sugar
6 eggs
3 cups all-purpose flour, sifted
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 1/2 tsp rum flavoring
1 1/2 tsp butter flavoring
FOR THE RUM GLAZE:
1/4 cup butter
1/3 cup milk
1 lb sifted powdered sugar
1 1/2 tsp rum flavoring
1 tsp nutmeg

Preheat oven to 325 degrees F. Grease and flour a 10-inch tube pan.

Cream shortening gradually adding sugar until fluffy. Add eggs, 1 at a time, blending after each addition. Beat 8 minutes at medium speed of mixer.

Sift flour, soda and salt. Add to shortening mixture alternately with buttermilk. Stir in flavorings. Add a few drops of food coloring for brightness, if desired. Pour into prepared pan.

Bake at 325 degrees F for 1 1/2 hours or until tests done.

Pour glaze on while cake is hot.

TO MAKE THE RUM GLAZE:
Melt butter and mix with milk, powdered sugar, rum flavoring, and nutmeg.

NOTES: Mrs. Texas of 1965, Donna Colburn, baked this cake in competition.

Source: Newspaper Clipping