Buttered Rum Pound Cake With Glaze

Title: BUTTERED RUM POUND CAKE WITH GLAZE

Categories: Cakes, Pound

Yield: 10 Servings

1 c BUTTER, SOFTENED

2 1/2 c SUGAR

6 ea EGGS, SEPARATED

1/4 ts BAKING SODA

8 oz SOUR CREAM

1 ts VANILLA AND LEMON EXTRACT

1/2 c SUGAR

ea BUTTERED RUM GLAZE,TO FOLLOW

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 cour cream, beginning

and ending with flour mixture. Stir in flavorings. Beat egg whites,

1/2 c. sugar,

tablespoon at a time, beating until stiff peaks form, fold into batter. Pour batter into well greased and floured 10 in tube pan.

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.

BUTTERED RUM GLAZE:

1/4c plus

2 tbsp butter

3 tbsp rum

3/4 c. sugar

3 tbsp water

1/2 c.

chopped walnuts.

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.

MMMMM