Buttered Rum Pound Cake With Glaze
VANILLA AND LEMON EXTRACT
BUTTERED RUM GLAZE,TO FOLLOW
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.
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.