Buttered Rum Pound Cake With Glaze Recipe
Servings: 10
Ingredients
- 1 c. BUTTER, SOFTENED
- 2 1/2 c. SUGAR
- 6 x Large eggs, SEPARATED
- 1/4 tsp BAKING SODA
- 8 ounce Lowfat sour cream
- 1 tsp VANILLA AND LEMON EXTRACT
- 1/2 c. SUGAR BUTTERED RUM GLAZE,TO FOLLOW
Directions
- Cream butter; gradually beat in 2 1/2 c. sugar. Add in egg yolks, one at a time, beating well after each addition. Combine flour and baking soda; add in to creamed mix alternately with cour cream, beginning and ending with flour mix. Stir in flavorings. Beat egg whites, at room temperature, till foamy; gradually add in 1/2 c. sugar, 1 Tbsp. at a time, beating till stiff peaks form, fold into batter. Pour batter into well greased and floured 10 in tube pan. Bake at 325 degrees of 1 1/2 hrs or possibly till a wooden pick inserted in center comes out clean. Cold in pan 10-15 min, remove from pan, and place on serving plate. While hot. prick cake surface at 1 inch intervals with a wodden pick. Pour hot glaze over cake. Let cake stand several hrs or possibly 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. minced walnuts.
- Combine first 4 ingredients in a small saucepan; bring to a boil. Boil mix, stirring constantly, for 3 min. Remove from heat, and stir in nuts. Glaze cake.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 10 servings | |
| Calories 482 | |
| Calories from Fat 228 | 47% |
| Total Fat 25.83g | 32% |
| Saturated Fat 15.19g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 222mg | 9% |
| Potassium 79mg | 2% |
| Total Carbs 60.94g | 16% |
| Dietary Fiber 0.0g | 0% |
| Sugars 61.03g | 41% |
| Protein 4.38g | 7% |
