posted by Mai 04-08-102 8:25 AM
Buttered Rum Pound Cake
1 c. butter, softened
2 1/2 c. sugar
6 eggs, separated
3 c. all-purpose flour
1/4 tsp. baking soda
1 (8 oz.) carton commercial sour cream
1 tsp. vanilla extract
1 tsp. lemon extract
1/2 c. sugar
Buttered Rum Glaze
Cream butter; gradually beat in 2 1/2 cups sugar. Add egg yolks, one at a time, beating well after each. Combine flour and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla and lemon extracts. Beat egg whites (at room temperature) until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour batter into a greased and floured 10-inch tube pan.
Bake at 325 degrees for 1 hour and 30 minutes or until a 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 or meat fork; pour Buttered Rum Glaze over cake. Yield: one 10-inch 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 small sauce- pan; bring to a boil. Boil mixture, stirring constantly, 3 minutes. Remove from heat and stir in walnuts. Yield: Enough glaze for 1 (10-inch) cake.