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3 c. Swans Down cake flour
2 c. sugar
3 sticks butter
5 eggs
1 c. milk
3 tsp. baking powder
1/2 tsp. salt
1 tsp. lemon extract
1 tsp. rum extract

Cream butter and sugar until creamy. Add eggs one at a
time. (Mix after adding each egg.) Add flavoring and mix well.
Sift the flour once, then put 3 cups of sifted flour into the
sifter and sift again along with the baking powder and salt.
Add the flour and milk to the mixture a little at a time; mix
well after each time you add the flour and milk. This cake
takes approximately 1 hour to mix. For best results, bake in a
non-stick Bundt cake pan sprayed with Baker's Joy for 1 hour at
325 degrees.

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