Friday, November 18, 2011

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!!

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

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

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

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.

Tuesday, November 8, 2011

An Old Fashoned Holiday Gingerbread

I took a few recipes and my own research to come up with this Gingerbread.  It has a great deep spicy flvour that I hope you will enjoy as much as I had putting it together.


1/4 C White Sugar
1/4 C Dk Brown Sugar
1/2 C Soften Butter
 2 Room Temp Eggs

1 1/4 C Full Flavour Molasses
1/2 C Milk
1/2 C Applesauce
1/3 to 1/2 Crystallized Ginger Chips
2 1/2 C AP Flour
1 1/2 Teas Baking Soda
1 Teas Ground Nutmeg
1 1/2 Teas Ground Cinnamon
2 Teas Ground Ginger
1 Teas Ground Clove
1/2 Teas Salt

3/4 C HOT Water


- Preheat oven 330 degrees.  Grease and flour a 9 x 13 pan
- In a large mixing bowl cream sugars and butter until light and fluffy.  Beat in eggs, one at a time.  Then add molasses, milk, applesauce and - 

 - crystallized ginger chips.  
- In a separate bowl sift flour and other dry ingredients.  Add by the spoon full to the wet mixture until well incorporated.  Stir in the HOT water by hand until well blended.  Pour into prepared pan.
- Bake for about 30 - 40 minutes, checking at 30 minutes with a toothpick to see if done (mine wasn't and took about 7 more minutes)  When toothpick comes out clean - your gingerbread is done - remove from oven - and let cool completely if you are going to frost.  You can serve it warm as is or with a lemon curd, cream or whatever you want.

Lemon Frosting

8 0z Room Temp - Cream Cheese
1/4 c soft Butter
Zest of 1 lemon
2 TLBS Lemon Juice
1 C Icing Sugar (or enough o make it as stiff as you wish)

Blend the cream cheese and butter together, add zest and juice.  The add by spoon fulls the icing sugar to the consistency you wish.  Spread over cooled cake. - Enjoy!!