Daiquiri Poundcake
1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 eggs
1/2 teaspoon baking powder
1 cup milk
2 tablespoons rum
1 tablespoon grated lime rind
2 teaspoons lime juice
1 1/2 teaspoons vanilla
1/2 teaspoon lemon juice
3 cups flour — (3 to 4)
GLAZE:
1/4 cup sugar
1/4 cup butter
2 tablespoons lime juice
3 tablespoons rum
Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Combine flour and baking powder; add to creamed mixture, alternately, with milk, beginning and ending with flour mixture. Add enough flour to make batter into pudding-like consistency. Mix at low speed just until blended after each addition. Stir in rum and next four ingredients. Spoon batter into a greased and floured ten inch tube pan.
Bake at 325ºF for 1 hour 30 minutes. or until a wooden pick inserted into the center of cake comes out without residue. Cool in pan on a wire rack ten to 15 minutes.; remove from pan. While warm, prick top of cake with a wooden pick; pour daiquiri glaze over cake. Let cool completely on a wire rack.
GLAZE: Combine sugar, butter, and lime juice in a small sauce pan; bring to a boil. Boil, stirring constantly, 1 minute. Remove from heat, and stir in rum.
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