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    Desserts-Cake: Buttered Rum Poundcake with Glaze

    Source of Recipe

    unknown

    List of Ingredients

    1 cup butter, softened
    2 cups sugar
    6 eggs, separated
    1/4 teaspoon baking soda
    8 ounces sour cream
    1 teaspoon vanilla
    1 teaspoon lemon extract
    1/2 cup sugar

    GLAZE:
    1/4 cup + 2 tbl butter
    3 tablespoons rum
    3/4 cup sugar
    3 tablespoons water
    1/2 cup chopped walnuts

    Recipe

    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 325ºF 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 wooden pick. Pour warm glaze over cake. Let cake stand several hours or over night before serving.

    BUTTERED RUM GLAZE: 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.

 

 

 


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