Rum Butter Pound Cake

1/2 lb margarine

2 cups sugar

1 teaspoon rum flavoring

1 tablespoon vanilla extract

2 tablespoons lemon juice

1 small box instant vanilla pudding

4 eggs

3 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup sour milk

1/2 cup powdered sugar

Special Utensils: Bundt pan

Preheat oven to 325F. Cream butter. Add flavorings, lemon juice, and pudding mix to cream mixture (do not prepare pudding). Stir in eggs, one at a time. Combine Martha White self-rising flour, baking powder, and salt together. Add flour mixture to creamed mixture. Add sour milk (can sour milk by adding 2 tablespoons lemon juice). Mix well, but do not beat by hand. Grease and flour pan. Bake at 325F for 1 hour and 20 minutes. Dust with powdered sugar. Allow to cool.

Serves 10-12

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Cajun Country -- New Iberia, Louisiana