Buttered Rum Pound Cake With Glaze Recipe




Buttered Rum Pound Cake With Glaze Ingredients

1 cup butter, softened
2 1/2 cup sugar
6 each eggs, separated
1/4 tsp baking soda
8 oz sour cream
1 tsp vanilla and lemon extract
1/2 cup sugar
1 each buttered rum glaze,to follow

A Recipe for
Buttered Rum Pound Cake With Glaze

 

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.




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Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.




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An empty belly is the best cook.

Estonian Proverb



Buttered Rum Pound Cake With Glaze

Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that?

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Buttered Rum Pound Cake With Glaze Directions

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
tablespoon at a time, beating until stiff peaks form, fold into
batter. Pour batter into well greased and floured 10 in tube pan.
Bake at 325 degrees of 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 inch
intervals with a wodden 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.

Serves: 10

 

 

 

 

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Buttered Rum Pound Cake With Glaze Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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