Title: Buttered Rum Pound Cake With Glaze
Categories: Cakes, Pound
Yield: 10 Servings
1 c Butter; softened
2 1/2 c Sugar
6 Eggs; separated
1/4 ts Baking soda
8 oz Sour cream
1 ts Vanilla and lemon extract
1/2 c Sugar
Buttered Rum Glaze:
1/4 c Butter; +2 tb
3 tb Rum
3/4 c Sugar
3 tb Water
1/2 c Walnuts; chopped
Cream butter; gradually beat in 2-1/2 c sugar. Add egg yolks, one
at a time, beating well after each addition. Combine flour and baking
soda; add to creamed mixture alternately with cour cream, beginning
and ending with flour mixture. Stir in flavorings. Beat egg whites,
at room temperature, until foamy; gradually add 1/2 c sugar, 1 tb
at at a time, beating until stiff peaks form, fold into batter.
Pour batter into well greased and floured 10" tube pan. Bake at
325 degrees F for 1-1/2 hours or until a wooden pick inserted in
center comes out clean. Cool in pan 10-15 minutes, remove from pan,
and place on serving plate. While warm, prick cake surface at 1"
intervals with a wooden pick. Pour warm glaze over cake. Let cake
stand several hours or over night before serving.
Buttered Rum Glaze:
1/4c plus 2 tbsp butter 3 tbsp rum 3/4 c. sugar 3 tbsp water 1/2 c.
chopped walnuts.
Combine first 4 ingredients in a small saucepan; bring to a boil.
Boil mixture, stirring constantly, for 3 minutes. Remove from heat,
and stir in nuts. Glaze cake.
