Buttered Rum Pound Cake

This recipe was originally from Southern Living, but I’ve made several alterations.

Buttered Rum Pound Cake
1 c butter, softened
2 ½ c brown sugar
6 eggs, separated
3 c flour
¼ t baking soda
1 c sour cream
1 t vanilla
½ c sugar

Cream butter and sugar until light and fluffy. Beat in yolks, 1 at a time, beating until just mixed. Stir in vanilla. Combine flour with baking soda and add alternately with the sour cream.

In a clean bowl beat egg whites until foamy, then gradually add ½ c sugar, beating until stiff peaks form. Stir half the whites into batter to lighten, then gently fold in remaining whites.

Pour into greased and floured 10” tube pan. Bake at 325 F for 1 ½ hours. Cool on rack for 10 minutes, and while the cake is cooling make the glaze. After 10 minutes turn cake over onto plate and remove pan. Prick with toothpick or wooden skewer and pour glaze over cake.

Buttered Rum Glaze
6 T butter
3 T rum*
¾ c sugar
3 T water
½ c chopped toasted pecans

Combine butter, rum, sugar and water in a pan. Bring to a boil; boil for 3 minutes stirring constantly. Remove from heat and stir in pecans.

* Light is best although dark works, too.

Bananas Foster Sauce
1/4 cup butter
2/3 cup dark brown sugar
3 T water
1/3 c rum
1/4 teaspoon ground cinnamon
3 bananas, peeled and sliced

In a large, deep skillet over medium heat, melt butter. Stir in sugar, water, and cinnamon. When mixture begins to bubble, add bananas. Cook until bananas are hot, 1 to 2 minutes. Add the rum, heat for 1 minute, then ignite rum with a long match. When flames go out, serve immediately.

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