Cream Cheese Butter Rum Pound Cake

8 oz.. Cream Cheese soften (Philadelphia..etc)
3 Sticks of UnSalted Butter soften
3 Cups of Granulated Sugar
6 Eggs (mix in 2 at a time stir and blend)
3 Cups of Flour
1.5 oz. of Rum (Gives it a great Flavor)
1 tbsp of Vanilla Extract

For added flavor melt a 1/4 stick of butter add 2 oz. of Rum stir and brush on cake before turning out on to plate then turn out on to plate and brush the remainder on cake, cover on plastic wrap to seal in the flavor, let cool, serve and enjoy

In a Large bowl cream, soften Cream Cheese and Butter till smooth Hand mix. Add Sugar and stir till fluffy. Slowly add eggs and stir in 2 at a time, blending in before adding additional. Add 3 Cup of Flour mix in and stir all at once till smooth. Add Rum and Flavoring Extract and stir. In a flutted or bunt pan spray baking Pam Spray or oil and coat with flour.. Heat oven to 325 degrees.. Place in oven and bake for ~Approx. 1 hour 20 min or until nice golden dark color and brown on edges. Remove and let cool, turn out upside down on flat plate and cover in wrap to seal in the flavor, later slice, serve and enjoy.....

Serving Size: 1 inch slice equals 24 servings