Buttered Rum Cake
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
1 cup butter or margarine softened
2 1/2 cups sugar
6 eggs separated
3 cups self-rising flour
1 container sour cream (8 ounce)
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 cup sugar Recipe
Preheat oven to 325°F. Spray a 10-inch tube pan with non-stick vegetable spray.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add flour alternately with sour cream, beating well after each addition. Stir in extracts.
In a medium bowl, beat egg whites until soft peaks form; gradually beat in sugar until stiff peaks form. Gently fold into batter. Pour into prepared tube pan.
Bake for 1 hour and 30 minutes or until a tester inserted in the center comes out clean. Cool in pan for 20 minutes. Remove from pan; cool completely on a wire rack.
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