Buttered Rum Pound Cake

By MarieR

Ingredients

• 2 sticks (8-ounces) butter softened
• 2 1/2 cups sugar
• 6 large eggs separated
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1 carton (8-ounces) sour cream
• 1 teaspoon vanilla
• 1 teaspoon lemon extract
• 1/2 cup sugar
• Buttered Rum Glaze
• 1/4 cup plus 2 Tablespoons butter
• 3 tablespoons rum
• 3/4 cup sugar
• 3 tablespoons water
• 1/2 cup walnuts, toasted chopped

Details

Servings 1

Preparation

Step 1

Cake:
Cream butter and gradually beat in 2 1/2 cups sugar. Add egg yolks one at a time, 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 vanilla and lemon extract. Beat egg whites (at room temperature) until foamy; gradually add the 1/2 cup sugar one tablespoon at a time, beating until stiff peaks form. Gently fold stiffened whites into batter. Pour batter into greased and floured 10-inch tube pan.
Bake at 350 degrees for 1 hour and 30 minutes or until toothpick comes out clean when inserted into center of cake. Cool in pan 10-15 minutes. Remove from pan and place on a serving plate. Prick cake surface at intervals with pick or meat fork. Pour Buttered Rum Glaze over cake.
Yield: 1 10-inch pound cake.

Buttered Rum Glaze: Combine all ingredients except walnuts in small saucepan, bring to a boil. Boil, stirring constantly-about 3 minutes. Sugar must be dissolved. Remove from heat and stir in walnuts.
Yield: glaze for 1 10-inch pound cake.