Print Recipe

Buttered Rum Pound Cake

RG

Ingredients

Cake

Buttered Rum Glaze



Instructions

  1. Cake: Heat oven to 325 degrees F. Grease and flour a 10-inch tube pan.
  2. Cream butter; gradually beat in 2 1/2 cups sugar.
  3. Add egg yolks, one at a time, beating well after each.
  4. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
  5. Stir in vanilla and lemon extracts.
  6. Beat egg whites (at room temperature) until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
  7. Gently fold into batter.
  8. Pour batter into prepared pan.
  9. Bake for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean.
  10. Cool in pan for 10 to 15 minutes; remove from pan and place on a serving plate.
  11. While cake is still warm, prick cake surface at 1-inch intervals with a wooden pick or meat fork; pour Buttered Rum Glaze over cake.
  12. Buttered Rum Glaze: Combine butter, rum, sugar and water in a small saucepan; bring to a boil. Boil mixture, stirring constantly, 3 minutes.
  13. Remove from heat and stir in walnuts.


Yield: one 10-inch pound cake


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.