Inca Kola Pound Cake with Rum Glaze

Preheat oven to 325 degrees. Brush the inside of a bundt pan with 1 tablespoon melted butter. Dust with flour.

Beat the remaining butter and vegetable shortening in the bowl of a standing mixture until creamy. Add the sugar gradually and continue to beat vigorously until sugar is well blended, and mixture is light in color and fluffy.

Add the eggs one at a time, then add the sour cream, salt, and flavorings. Mix gently until well blended.

Stir in the flour, alternating with the Inca Kola, until just mixed. Add batter to the prepared pan and place pan in the oven.

Bake cake for about 1 to 1 1/2 hours, or until wooden pick inserted in the middle comes out clean. Remove from oven and let cool for 10-15 minutes.

Prepare glaze: Whisk powdered sugar with Inca Kola, run, and lemon juice. Add pinch of salt if desired.

Invert cake onto serving plate, then drizzle with glaze while cake is still warm.