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Buttered Rum Pound Cake with Glaze
Ingredients
DirectionsFor 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. Rate this Recipe
Review this RecipeNote: You must be a member to submit a review. Please Sign in or Sign Up. Member ReviewLanza'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. |
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