Pineapple Rum Pound Cake

3/4 lb butter

One 8 oz pkg. cream cheese

3 cups sugar

6 eggs

One 15-1/2 oz can crushed pineapple, drained

1 tsp vanilla

1 tsp rum extract

Tbsp juice from drained pineapple

3 cups bread flour

Cream butter, cream cheese, sugar, vanilla and rum extract, and pineapple juice together until smooth. Add eggs, one at a time, beating well after each addition. Then add flour and blend well. Add drained pineapple and stir in well by hand. Bake 1-1/2 hours in greased and floured bundt pan at 325F. Sprinkle with powdered sugar after baking.

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Cajun Country -- New Iberia, Louisiana