Ingredients
1 cup butter, softened1/2 cup shortening3 cups sugar5 large eggs, room temperature1 teaspoon vanilla extract1 teaspoon rum extract3 cups all-purpose flour1 teaspoon baking powder1 cup sour creamGLAZE:1 cup confectioners’ sugar2 to 3 teaspoons whole milk
Preparation
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.
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.
Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.
