Buttered Rum Pound Cake
Ingredients
1 C. butter; softened
2 1/2 C. sugar
6 eggs; separated
3 C. all-purpose flour
1/4 tsp. baking soda
8 ounces commercial sour cream
1 tsp. vanilla extract
1 tsp. lemon extract
1/2 C. sugar
Buttered rum glaze:
1/4 C. plus 2 Tbsp. butter or margarine
3/4 C. sugar
3 Tbsp. rum
3 Tbsp. water
1/2 C. walnuts; chopped
Cooking Instructions
Cream butter; gradually add 2-1/2 C. sugar, beating well with 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. Beat egg whites until foamy; gradually add 1/2 C. sugar, 1 Tbls. 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 degrees for 1 1/2 hours, till a wooden pick inserted in center comes out clean. Cool in pan for 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 except walnuts in a small saucepan; bring to a boil. Boil mixture, stirring constantly, 3 minutes. Remove from heat, and stir in chopped walnuts. Pour over cake while glaze is warm.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)