Shelly's Recipe

BUTTERED RUM POUND CAKE

Category: Cakes

1 cup butter, softened
2 1/2 cups sugar
6 eggs, separated
3 cups flour
1/4 tsp baking soda
1 (8 oz) container sour cream
1 tsp vanilla extract
1 tsp lemon extract
1/2 cup sugar

Buttered Rum Glaze
1/4 cup plus 2 tbsp butter
3 tbsp rum
3/4 cup sugar
3 tbsp water
1/2 cup chopped walnuts

Cake: Preheat oven to 325. Cream butter; gradually beating in sugar. Add egg yolks, one at a time, beating well after each. Combine dry ingredients and add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in both extracts.

Beat egg white until foamy; gradually add sugar, 1 tbsp at a time, beating until stiff peaks form. Gently fold into batter. Pour batter into greased and floured 10 inch tube pan. Bake for 1 hour and 30 minutes or until toothpick inserted into center comes out clean. Cool in pan for 10-15 minutes; remove from pan and place on a serving plate.

While cake is still warm, prick surface at 1 inch intervals with a wooden pick or meat fork; pour glaze over cake.

Glaze. Combine first 4 ingredients in a small saucepan; bring to a boil. Boil mixture, stirring constantly, about 3 minutes. Remove from heat and stir in nuts.