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Yuletide Pound Cake

TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling YIELD: 12-16 servings.
I always serve this beautiful cake when we decorate our Christmas tree. The little ones love to snack on it and have their dessert before dinner. —Lorraine Caland, Shuniah, Ontario

Ingredients

  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 5 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup sour cream
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 to 3 teaspoons whole milk

Directions

  • 1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and baking powder; gradually add to creamed mixture alternately with sour cream just until combined.
  • 2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  • 3. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.

Nutrition Facts

1 slice: 471 calories, 22g fat (11g saturated fat), 107mg cholesterol, 169mg sodium, 64g carbohydrate (44g sugars, 1g fiber), 5g protein.

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