Buttered Rum Pound Cake With Glaze Recipe

1. 1

   Cream butter; gradually beat in 2 1/2 c. sugar.

2. 2

   Add in egg yolks, one at a time, beating well after each addition.

3. 3

   Combine flour and baking soda; add in to creamed mix alternately with cour cream, beginning and ending with flour mix.

4. 4

   Stir in flavorings.

5. 5

   Beat egg whites, at room temperature, till foamy; gradually add in 1/2 c. sugar, 1 Tbsp.

6. 6

   at a time, beating till stiff peaks form, fold into batter.

7. 7

   Pour batter into well greased and floured 10 in tube pan.

8. 8

   Bake at 325 degrees of 1 1/2 hrs or possibly till a wooden pick inserted in center comes out clean.

9. 9

   Cold in pan 10-15 min, remove from pan, and place on serving plate.

10. 10

    While hot.

11. 11

    prick cake surface at 1 inch intervals with a wodden pick.

12. 12

    Pour hot glaze over cake.

13. 13

    Let cake stand several hrs or possibly over night before serving.

14. 14

    BUTTERED RUM GLAZE:1/4c plus 2 tbsp butter 3 tbsp rum 3/4 c. sugar 3 tbsp water 1/2 c. minced walnuts.

15. 15

    Combine first 4 ingredients in a small saucepan; bring to a boil.

16. 16

    Boil mix, stirring constantly, for 3 min.

17. 17

    Remove from heat, and stir in nuts.

18. 18

    Glaze cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.