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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This Recipe for Buttered Rum Pound Cake With Glaze is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Buttered Rum Pound Cake With Glaze from the recipe cookbook of Recipes-to-go (Dessert)
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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
Buttered Rum Pound Cake With Glaze Recipe brought to you by Recipes To-Go