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Buttered Rum Pound Cake with Bananas Foster Sauce

Southern Living APRIL 2003

  • Yield: 1 (10-inch) cake

Ingredients

  • 1 cup butter, softened
  • 2 1/2 cups sugar
  • 6 large eggs, separated
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 (8-ounce) container sour cream

Preparation

Beat butter at medium speed with a heavy-duty mixer until creamy. Add 2 1/2 cups sugar, beating 4 to 5 minutes or until fluffy. Add egg yolks, one at a time, beating just until yellow disappears.

Combine flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Stir in flavorings.

Beat egg whites until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into batter.

Pour batter into a greased and floured 10-inch tube pan.

Bake at 325° for 1 1/2 hours or until a long 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 warm Buttered Rum Glaze over cake. Let stand 4 hours or overnight before serving. Serve with Bananas Foster Sauce and vanilla ice cream.

Lemon Pound Cake: Add 2 tablespoons grated lemon rind to batter. Proceed with cake recipe as directed. Omit Buttered Rum Glaze; do not serve with sauce.

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Buttered Rum Pound Cake with Bananas Foster Sauce recipe

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