Recipe for cooking buttered rum pound cake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Buttered Rum Pound Cake

1 c. butter, softened
2 1/2 c. sugar
6 eggs, separated
3 c. flour
1/4 tsp. baking soda
1 (8 ounce) carton commercial sour cream
1 tsp. vanilla extract or flavoring
1 tsp. lemon extract or flavoring
1/2 c. sugar
Buttered Rum Glaze

Cream butter; gradually beat in 2 1/2 c. sugar. Add egg yolks, one at a time, beating well after each.

Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla and lemon extract or flavorings.

Beat egg whites (at room temperature) until foamy; gradually add 1/2 c. sugar, 1 Tbsp. at a time, beating until stiff peaks form. Gently fold into batter. Pour batter into a greased and floured 10-in. tube pan. Bake at 325 degrees F for 1 hour and 30 mins. or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 mins.; remove from pan and place on a serving plate. While warm, prick cake surface at 1-in. intervals with a wooden pick or meat fork; pour Buttered Rum Glaze over cake.

Yield: one 10-in. 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 sm. saucepan; bring to a boil. Boil mixture, stirring constantly, 3 mins.. Remove from heat and stir in walnuts. Yield: Enough glaze for 1 (10-in.) cake.