| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Pound | 10 | Servings | |
INGREDIENTS
| 1 | c | BUTTER, SOFTENED |
| 2 1/2 | c | SUGAR |
| 6 | EGGS, SEPARATED | |
| 1/4 | t | BAKING SODA |
| 8 | oz | SOUR CREAM |
| 1 | t | VANILLA AND LEMON EXTRACT |
| 1/2 | c | SUGAR |
| BUTTERED RUM GLAZE, TO FOLLOW |
INSTRUCTIONS
Cream butter; gradually beat in 2 1/2 c. sugar. Add egg yolks, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with cour cream, beginning and ending with flour mixture. Stir in flavorings. Beat egg whites, at room temperature, until foamy; gradually add 1/2 c. sugar, 1 tablespoon at a time, beating until stiff peaks form, fold into batter. Pour batter into well greased and floured 10 in tube pan. Bake at 325 degrees of 1 1/2 hours or until a wooden pick inserted in center comes out clean. Cool in pan 10-15 minutes, remove from pan, and place on serving plate. While warm. prick cake surface at 1 inch intervals with a wodden pick. Pour warm glaze over cake. Let cake stand several hours or over night before serving. BUTTERED RUM GLAZE: 1/4c plus 2 tbsp butter 3 tbsp rum 3/4 c. sugar 3 tbsp water 1/2 c. chopped walnuts. Combine first 4 ingredients in a small saucepan; bring to a boil. Boil mixture, stirring constantly, for 3 minutes. Remove from heat, and stir in nuts. Glaze cake. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 482
Calories From Fat: 227
Total Fat: 25.7g
Cholesterol: 172.2mg
Sodium: 95.3mg
Potassium: 80mg
Carbohydrates: 60.9g
Fiber: 0g
Sugar: 60.7g
Protein: 4.4g