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Adams Spice Pound Cake With Rum Glaze Print Version
Notes: Great Holiday dessert!
Preheat oven to 325 degrees.Grease and flour a 10" bundt pan. Sift together baking powder, flour, Adams Ground Cinnamon, and Adams Nutmeg. Set aside. Cream margarine. Gradually beat in sugar. Add "Adams Best" Vanilla and Adams Butter Flavoring to Sour Cream. Mix well. Add to above mixture. Beat in eggs, one at a time, to above mixture. Blend in flour mixture, 1 cup at a time, beating after each addition. Bake in bundt pan for 1-1/2 hours at 325 degrees, or until toothpick inserted in center comes out clean.

Combine 1/2 cup of water and 1 cup of sugar. Bring to a boil while stirring. Cool for 15 minutes. Stir in 2 Tbls.of Adams Jamaican Rum Flavor. With a pastry brush, slowly apply glaze to top and sides of warm cake as if slowly painting the cake.

Classic Adams Spice Pound Cake

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Adams Best - 1.5 FL OZ Bottle

Imitation Butter Flavor - 1.5 FL OZ Bottle

Ground Cinnamon