Buttered Rum Pound Cake with Glaze

Yields:	1 loaf
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	Preparation	40 minutes
	Cooking	1 hours
	Ready In	2 hours

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Ingredients

1	cup	butter	softened
2 1/2	cups	sugar
6	large	eggs	separated
1/4	teaspoon	baking soda
8	ounces	sour cream
1	teaspoon	vanilla extract
1	teaspoon	lemon extract
1/2	cup	sugar

Buttered rum glaze
1/4	cup	butter	plus 2 tbsp
3	tablespoons	rum
3/4	cup	sugar
3	tablespoons	water
1/2	cup	walnuts	chopped

Directions

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

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

Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.

Stir in flavorings.

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

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

Bake at 325 degrees of 1 1/2 hours or until a wooden pick inserted in center comes out clean.

Cool in pan 10-15 minutes, remove from pan, and place on serving plate.

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

Pour warm glaze over cake.

Let cake stand several hours or over night before serving.

FOR BUTTERED RUM GLAZE:

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

Boil mixture, stirring constantly, for 3 minutes.

Remove from heat, and stir in nuts.

Glaze cake.

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Member Review

Lanza's Lumaconi

I made the dish last night and found it to be a little fatty in the smell of the meat, even though I made it with a good grade of ground meat. I will try to do something different the next time I make this dish, as overall I enjoyed it and will try again. thanks for the dish.