Cake, Buttered Rum Pound

Source: Pages 122 & 145 of The Southern Living Cookbook 1987 ©, compiled and edited by Susan Carlisle Payne, from Oxmoor House

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cream butter; gradually add 2 1/2 cups of sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition. Combine flour and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings. Beat egg whites (at room temperature) until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 ° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and place on a serving plate. While warm, prick cake surface at 1-inch intervals with a wooden pick; pour Buttered Rum Glaze over cake. Yield: 1 10-inch cake.

Step 2

Combine all ingredients except walnuts in a small saucepan; bring to a boil. Boil mixture, stirring constantly, 3 minutes. Remove from heat, and stir in chopped walnuts. Pour over cake while glaze is warm. Yield: 1 1/4 cup.