Buttered Rum Pound Cake with Bananas Foster Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
1 teaspoon vanilla extract |
1 teaspoon lemon extract |
1/2 cup sugar |
buttered rum glaze |
bananas foster sauce |
vanilla ice cream |
Directions:
1. 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.
2. Combine flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Stir in flavorings.
3. Beat egg whites until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into batter.
4. Pour batter into a greased and floured 10-inch tube pan.
5. 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.
6. 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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