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Rum Pound Cake With Bananas Foster Sauce




Source of Recipe


Internet


List of Ingredients




1 cup butter, softened
2 1/2 cups sugar
6 large eggs, separated
3 cups all-purpose flour
1/4 teaspoon baking soda
1 - 8 ounce container sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 cup sugar
Buttered Rum Glaze
Bananas Foster Sauce


Recipe



Beat butter at medium speed with a heavy-duty mixer until
creamy. Add 2 1/2 cups sugar, beating 4 to 5 minutes or until
fluffy. Add egg yolks, 1 at a time, beating just until yellow
disappears. Combine flour and baking soda; add to butter
mixture alternately with sour cream, beginning and ending with
flour mixture. Stir in flavorings. Beat egg whites until
foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time,
beating until stiff peaks form. Fold into batter. Pour batter
into a greased and floured 10-inch tube pan. Bake at 325
degrees for 1 1/2 hours or until a long wooden pick inserted in
center comes out clean. Cool in pan 10 to 15 minutes; remove
from pan, and place on a serving plate. While warm, prick cake
surface at 1-inch intervals with a wooden pick; pour warm
Buttered Rum Glaze over cake. Let stand 4 hours or overnight
before serving. Serve with Bananas Foster Sauce and vanilla ice
cream.

Buttered Rum Glaze

6 Tablespoons butter
3 Tablespoons light rum
3/4 cup sugar
3 Tablespoons water
1/2 cup chopped pecans, toasted

Combine first 4 ingredients in a small saucepan; bring to a boil
Boil, stirring constantly, 3 minutes. Remove from heat, and
stir in pecans.

Bananas Foster Sauce:

1/2 cup firmly packed brown sugar
1/4 cup butter, melted
1/4 teaspoon ground cinnamon
1/3 cup banana liqueur
4 bananas, peeled and sliced
1/3 cup light rum

Combine first 4 ingredients in a large skillet; cook over medium
heat, stirring constantly, until bubbly. Add bananas, and cook
2 to 3 minutes or until thoroughly heated. Remove from heat.
Heat rum in a small saucepan over medium heat (do not boil).
Quickly pour rum over banana mixture, and immediately ignite
with a long match just above the liquid mixture to light the
fumes (not the liquid itself) Let flames die down; serve
immediately with Buttered Rum Pound Cake.