Buttered Rum Pound Cake

The delicious recipe comes from the 1983 Annual Book of Recipes from Southern Living.  It is from the month of September and was submitted to the magazine by Mary Burk of Leesburg Alabama.  I have turned to this cookbook many times and have never been disappointed in anything I have ever made.  Enjoy!!

Ingredients

1 Cup Butter, room temp

2 1/2 Cups White Sugar

6 Eggs, room temperature and separated

3 Cups AP Flour

3/4 Teas Baking Soda (I used a full Teas.)

1 (8oz) Sour Cream

1 Teas Vanilla Extract

1 Teas Lemon Extract

1/2 Cup White Sugar

Buttered Rum Glaze

Directions

Preheat oven to 325 Degrees - Grease and flour a 10 inch Tube pan

Cream butter, gradually beat in the 2 1/2 cups of sugar.  

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

Combine flour and baking powder by sifting.

Add to creamed mixture alternately with the sour cream, beginning and ending with flour mixture.  

Stir in the extracts.

In an another bowl beat egg white until foamy.  gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating until very stiff peaks form.

  Fold this into the batter.

Pour batter into prepared pan.  Bake for about 1 1/2 hours or until a wooden pick inserted in center comes out clean.  Cool in pan for about 15 minutes,

remove from pan and place on serving plate.  While warm, prick the cake surface all over with a wooden pick or a fork (I used a a long skewer) - pour warm glaze over cake (recipe below).

Let cake stand several hours or overnight before serving.

Buttered Rum Glaze

Ingredients

1/4 Cup Butter, plus 2 Tbs

3 Tbs Dark Rum (I like dark Rum)

3/4 Cup White Sugar

3 Tbs Water

1/2 Cup Walnuts

Directions

Combine first 4 ingredients into a small saucepan: bring to boil.  Boil this for about 3 minutes, stirring constantly.  Remove from heat, and site in walnuts.