1 lb. butter
1 lb. confectioners' sugar
6 eggs
1 (12-14 oz.) box potato starch
2 tsp. baking powder
1 tsp. vanilla

ICING:

1/4 lb. butter
1 lb. confectioners' sugar
1 egg
1 tsp. rum extract
2 tbsp. real alcoholic rum
Slivered almonds

Using cake ingredients, cream butter and sugar. Add whole eggs, one at a time and beat, beat, beat until foamy. Add potato starch, baking powder and vanilla and beat well. Pour into bundt pan. Bake at 350 degrees for 1 hour. Test for doneness before removing from oven. Cool and unmold.

Using icing ingredients, beat butter. Add egg and sugar. Beat. Add extract and rum.

Cut off top third of cake and frost layer. Replace top layer and frost. Cover with slivered almonds.