A shortcut because it begins with a mix, this pound cake is moist and full of seductive butter-rum flavor.
No rum? Use water for the 1/4 cup rum in the cake, and use 1/2 teaspoon rum extract for the 2 teaspoons rum in the frosting.
This cake freezes well. Wrap airtight and it will keep frozen 3 to 4 months. Frost after thawing.
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