Sandkuchen

 This recipe is a German pound cake recipe that a coworker of mine (Annie) gave to me after bringing the cake to a work party.  I'm printing the recipe below exactly as she gave it, which was wonderful.  When I made it I had to make due with what I had in the fridge.  I replaced the margarine with butter and used real rum and lemon extract. I baked it in a bundt pan instead of springform pan or bread pans.  The result was delicious.


SANDKUCHEN:
1/2 lb margarine, softened

1/4 lb butter, softened

1 lb powdered sugar

6 eggs

1 1/3 C flour (measure before sifting)

1 1/3 C corn starch (measure before sifting)

1/2 tsp salt

1 T rum extract
juice of 1/2 lemon

Preheat oven to 350 degrees. Cream together margarine, butter, and powdered sugar. Beat until smooth. Add eggs alternately with flour/corn starch mixture. Beat well. Add salt, rum extract, and lemon juice. Beat well. Pour into greased and floured 9" springform pan or 2 bread pans. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool completely. Dust top with powdered sugar, if desired.