Buttered Rum Pound Cake with Glaze
Yield
1 loafPrep
40 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| 2 ½ | cups |
sugar
|
|
| 6 | large |
eggs
separated |
|
| ¼ | teaspoon |
baking soda
|
|
| 8 | ounces |
sour cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
lemon extract
|
*
|
| ½ | cup |
sugar
|
|
| Buttered rum glaze | |||
| ¼ | cup |
butter
plus 2 tbsp |
|
| 3 | tablespoons |
rum
|
|
| ¾ | cup |
sugar
|
|
| 3 | tablespoons |
water
|
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 591 | ml |
sugar
|
|
| 6 | large |
eggs
separated |
|
| 1.3 | ml |
baking soda
|
|
| 231.2 | ml/g |
sour cream
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
lemon extract
|
*
|
| 118 | ml |
sugar
|
|
| Buttered rum glaze | |||
| 59 | ml |
butter
plus 2 tbsp |
|
| 45 | ml |
rum
|
|
| 177 | ml |
sugar
|
|
| 45 | ml |
water
|
|
| 118 | ml |
walnuts
chopped |
|
Directions
For Cake: Cream butter; gradually beat in 2½ cup sugar.
Add egg yolks, one at a time, beating well after each addition.
Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
Stir in flavorings.
Beat egg whites, at room temperature, until foamy; gradually add ½ cup sugar, 1 tablespoon at a time, beating until stiff peaks form, fold into batter.
Pour batter into well greased and floured 10 inch tube pan.
Bake at 325 degrees of 2½ hours or until a wooden pick inserted in center comes out clean.
Cool in pan 10 to 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.
FOR BUTTERED RUM GLAZE:
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.
