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Recipe by Southern Living April 2003

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Recipe Summary

Yield:
1 (10-inch) cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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