Buttered Rum Pound Cake


1 cup butter
2 1/2 cups sugar
3 cups cake flour
1/4 teaspoon baking soda
1 (8 oz.) carton of sour cream
1 teaspoon vanilla
1 teaspoon lemon
1/2 cup sugar
Buttered Rum Glaze:
1/4 cup plus 2 tablespoons butter
3 tablespoons water
1/2 cup walnuts, chopped
3 tablespoons rum
3/4 cup sugar


Cream butter; gradually beat in 2 1/2 cups sugar. Add egg yolks, beating well after each addition. Combine flour and soda; add to creamed 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, a spoonful at a time, beating until stiff peaks form. Fold into batter.
Pour butter into greased tube pan. Bake at 325 degrees for 1 1/2 hours. Cool cake in pan for 10 to 15 minutes. While warm, prick cake with a meat fork. Pour Buttered Rum Glaze over cake.
To make Buttered Rum Glaze, combine butter, rum, water and sugar in a saucepan, bring to a boil. Boil mixture stirring constantly for 3 minutes. Remove from heat and stir in walnuts.





1.0 servings


Thursday, December 10, 2009 - 1:52am


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