Buttered Rum Pound Cake with Bananas Foster Sauce

By emp1438

Southern Living

APRIL 2003

Ingredients

• " Buttered Rum Glaze":
• 1 cup butter, softened
• 2 1/2 cups sugar
• 6 large eggs, separated
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1 (8-ounce) container sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1/2 cup sugar
• 6 tablespoons butter
• 3 tablespoons light rum
• 3/4 cup sugar
• 3 tablespoons water
• 1/2 cup chopped pecans, toasted
• Bananas Foster Sauce:
• 1/2 cup firmly packed brown sugar
• 1/4 cup butter or margarine, melted
• 1/4 teaspoon ground cinnamon
• 1/3 cup banana liqueur
• 4 bananas, peeled and sliced
• 1/3 cup light rum
• Vanilla ice cream

Details

Servings 12
Adapted from myrecipes.com

Preparation

Step 1

Beat butter at medium speed with a heavy-duty mixer until creamy. Add 2 1/2 cups sugar, beating 4 to 5 minutes or until fluffy. Add egg yolks, one at a time, beating just until yellow disappears.

Combine flour and baking soda; add to butter 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, 1 tablespoon at a time, beating until stiff peaks form. Fold into batter.

Pour batter into a greased and floured 10-inch tube pan.

Bake at 325° for 1 1/2 hours or until a long 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; pour warm Buttered Rum Glaze over cake. Let stand 4 hours or overnight before serving. Serve with Bananas Foster Sauce and vanilla ice cream.

BUTTER RUM GLAZE:
Preparation
Combine first 4 ingredients in a small saucepan; bring to a boil. Boil, stirring constantly, 3 minutes. Remove from heat, and stir in pecans.

BANANA FOSTER TOPPING:
Preparation
Combine first 4 ingredients in a large skillet; cook over medium heat, stirring constantly, until bubbly. Add bananas, and cook 2 to 3 minutes or until thoroughly heated. Remove from heat.
Heat rum in a small saucepan over medium heat (do not boil). Quickly pour rum over banana mixture, and immediately ignite with a long match just above the liquid mixture to light the fumes (not the liquid itself). Let flames die down; serve immediately with Buttered Rum Pound Cake.





Lemon Pound Cake: Add 2 tablespoons grated lemon rind to batter. Proceed with cake recipe as directed. Omit Buttered Rum Glaze; do not serve with sauce.