Buttered Rum Pound Cake with Glaze

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Buttered Rum Pound Cake with Glaze Ingredients

1 c BUTTER, SOFTENED	8 oz SOUR CREAM
2 1/2 c SUGAR	1 ts VANILLA AND LEMON EXTRACT
6 EGGS, SEPARATED	1/2 c SUGAR
1/4 ts BAKING SODA	BUTTERED RUM GLAZE,TO FOLLOW

Instructions for Buttered Rum Pound Cake with Glaze

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CakeCuisine: Uncategorized

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