BUTTERED RUM POUND CAKE

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cakes

1 cup butter — softened
2 1/2 cups sugar
6 eggs — separated
3 cups all-purpose flour
1/4 teaspoon baking soda
8 ounces sour cream
1 teaspoon vanilla
1 teaspoon orange or lemon extract
1/2 cup sugar
1 cup pecans — chopped
Buttered Rum Glaze:
1/4 cup plus 2 tablespoons butter
3/4 cup sugar
6 tablespoons rum

Cream butter; gradually add 2 1/2 cups sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.

Combine flour and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings and nuts.

Beat egg whites (at room temperature) until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter.

Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes or until a 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 Buttered Rum Glaze over cake.
Buttered Rum Glaze:
Combine all ingredients in a small saucepan; bring to a boil. Boil mixture, stirring constantly, 3 minutes. Remove from heat. Pour over cake while glaze is warm. Yield: 1 1/4 cups.

Yield: “10 inch tube pan”


Per Serving (excluding unknown items): 7749 Calories; 338g Fat (39.5% calories from fat); 94g Protein; 1068g Carbohydrate; 18g Dietary Fiber; 1869mg Cholesterol; 2746mg Sodium. Exchanges: 20 Grain(Starch); 5 1/2 Lean Meat; 1/2 Non-Fat Milk; 62 1/2 Fat; 50 1/2 Other Carbohydrates.

NOTES: This is really good warm. From Southern Living.

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