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Buttered Rum Pound Cake With Glaze

Author/Submitted by:
Servings: 10
Categories: Cakes / Desserts

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

Directions:
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.


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