Buttered Rum Pound Cake With Glaze Recipe

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0 votes | 1416 views
Servings: 10

Ingredients

Cost per serving $0.67 view details
  • 1 c. BUTTER, SOFTENED
  • 2 1/2 c. SUGAR
  • 6 x Large eggs, SEPARATED
  • 1/4 tsp BAKING SODA
  • 8 ounce Lowfat sour cream
  • 1 tsp VANILLA AND LEMON EXTRACT
  • 1/2 c. SUGAR BUTTERED RUM GLAZE,TO FOLLOW

Directions

  1. Cream butter; gradually beat in 2 1/2 c. sugar. Add in egg yolks, one at a time, beating well after each addition. Combine flour and baking soda; add in to creamed mix alternately with cour cream, beginning and ending with flour mix. Stir in flavorings. Beat egg whites, at room temperature, till foamy; gradually add in 1/2 c. sugar, 1 Tbsp. at a time, beating till stiff peaks form, fold into batter. Pour batter into well greased and floured 10 in tube pan. Bake at 325 degrees of 1 1/2 hrs or possibly till a wooden pick inserted in center comes out clean. Cold in pan 10-15 min, remove from pan, and place on serving plate. While hot. prick cake surface at 1 inch intervals with a wodden pick. Pour hot glaze over cake. Let cake stand several hrs or possibly over night before serving.
  2. BUTTERED RUM GLAZE:1/4c plus 2 tbsp butter 3 tbsp rum 3/4 c. sugar 3 tbsp water 1/2 c. minced walnuts.
  3. Combine first 4 ingredients in a small saucepan; bring to a boil. Boil mix, stirring constantly, for 3 min. Remove from heat, and stir in nuts. Glaze cake.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 135g
Recipe makes 10 servings
Calories 482  
Calories from Fat 228 47%
Total Fat 25.83g 32%
Saturated Fat 15.19g 61%
Trans Fat 0.0g  
Cholesterol 186mg 62%
Sodium 222mg 9%
Potassium 79mg 2%
Total Carbs 60.94g 16%
Dietary Fiber 0.0g 0%
Sugars 61.03g 41%
Protein 4.38g 7%
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