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Melt in the Mouth Butter Pound Cake

2 ½ c sifted cake flour
1 cup sifted all purpose flour Yield: 2 loaf pans

2 tbsp baking powder
¼ tbsp + 2 tsp fine salt
½ c evaporated milk

¼ c dark rum
8 egg whites

¼ tbsp cream of tartar
½ cup sugar for egg whites
12 egg yolks

1 c sugar for egg yolks
1 ¾ c butter, softened

1 c sugar for butter

Line 2 loaf pans. Set aside. Grease the side of the pan with butter and
dust with flour the greased area.

In a bowl, combine flour, baking powder and salt. Set aside. In another

bowl, combine milk and rum. Set aside. Using a mixer, put the egg
whites and cream of tartar. Set aside.

In a separate mixing bowl, combine yolks and 2 c sugar. Beat at high
speed for 5 minutes. Set aside. In a separate bowl, beat butter and 2

cups of sugar for 5 minutes. Add the beaten egg yolk mixture in
batches. Add the flour mixture, milk mixture and butter mixture,

alternately.

Using a mixer, beat the egg white mixture, adding the 2 c of sugar
gradually. Beat until stiff. Fold the butter mixture into the egg white

mixture. Add raisins and nuts. Transfer in a prepared pan. Let it rest
for 15 minutes. Preheat the oven. Bake at 325°F for 55 minutes.
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