Grease and flour lightly a 10 inch tube or Bundt pan.

Mix together flour and baking powder in a small bowl or on a sheet of silicone or wax paper.

In the bowl of an electric mixer, cream together the butter and sugar until it becomes light and fluffy.

Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and rum, mixing well.

Gradually add the flour and baking powder mixture, then continue beating on medium speed for 10 minutes.

Transfer batter to pan; level off with spatula and bake for 55 minutes at 350°F or until cake tests done.

Remove cake from oven and let cool for 3-5 minutes, then run a butter knife along edges of pan, if necessary, to free the cake from the sides. Turn out onto a wire rack to cool.

Note: If you don't have cake flour on hand, all purpose flour (not bread flour) may be substituted, but in that case, beat for only 2 minutes after flour has been added. The cake will be good, but not nearly as tender as it would be if the cake flour was used.

This recipe may be halved and baked in a small Bundt pan or loaf pan. There are also long narrow loaf pans on the market that allow the cake to bake more quickly. Start checking for done-ness around the 40 minute mark.

Submitted by: CM