Yield: 12 Servings
|2¼ cup||Cake flour|
|2 teaspoons||Baking powder|
|1 cup||Butter; softened|
|8 ounces||Cream cheese; softened|
|1 teaspoon||Vanilla extract|
|1 teaspoon||Lemon rind; grated|
|2 tablespoons||Rum OR brandy OR cognac|
|\N \N||Confectioners' sugar|
1. Heat oven to 325 degrees. Grease 10-inch tube or bundt pan; set aside. Sift together flour and baking powder; set aside.
2. Beat together butter and cream cheese until well blended. Add sugar and beat until light, about 2 minutes. Beat in eggs and flavorings, then carefully blend in flour mixture.
3. Turn batter into prepared pan; bake 75 to 80 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; turn out onto rack to finish cooling. Dust with confectioners' sugar while still warm.
Source: Chicago Tribune, November 6, 1996