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BUTTERED RUM POUND CAKE 1 c. butter, softened 2 1/2 c. sugar 6 eggs, separated 3 c. all-purpose flour 1/4 tsp. baking soda 1 (8 oz.) carton commercial sour cream 1 tsp. vanilla extract 1 tsp. lemon extract 1/2 c. sugar Buttered Rum Glaze Cream butter; gradually beat in 2 1/2 cups sugar. Add egg yolks, one at a time, beating well after each. Combine flour and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla and lemon extracts. Beat egg whites (at room tempera- ture) until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan and place on a serving plate. While warm, prick cake surface at 1-inch intervals with a wooden pick or meat fork; pour Buttered Rum Glaze over cake. Yield: one 10-inch pound cake. Buttered Rum Glaze: 1/4 c. plus 2 Tbsp. butter 3 Tbsp. rum 3/4 c. sugar 3 Tbsp. water 1/2 c. chopped walnuts Combine butter, rum, sugar and water in a small sauce- pan; bring to a boil. Boil mixture, stirring constantly, 3 minutes. Remove from heat and stir in walnuts. Yield: Enough glaze for 1 (10-inch) cake. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |