Buttered Rum Poundcake with Glaze
1 cup butter, softened
2 cups sugar
6 eggs, separated
3 cups all-purpose flour
1/4 teaspoon baking soda
8 ounces sour cream
1 teaspoon vanilla
1 teaspoon lemon extract
1/2 cup sugar
1/4 cup + 2 tbl butter
3 tablespoons rum
3/4 cup sugar
3 tablespoons water
1/2 cup chopped walnuts
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 in
Bake at 325ºF 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 wooden pick. Pour warm glaze over
cake. Let cake stand several hours or over night before serving.
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.