Thursday, May 27, 2010

Butter Rum Pound Cake

Last night I made this for Doug's birthday today:

The entire house smelled amazing, and it should. I used an ungodly amount of butter, eggs and sugar in this poundcake. I am usually pretty mindful of raw eggs and I try not to, ya know, eat uncooked cake batter or cookie dough. But last night, I could not help myself. I licked the spoon, and the bowl, and the get the idea! What I did not take a picture of was the kitchen sink FULL of dirty dishes. Soo worth it though! (Side note, it also calls for Bananas Foster sauce, which I am making tonight, so I have yet to report on the results of that. The cake would be great without it, though.)

Here's the recipe, courtesy of Southern Living:
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 *

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.

*Buttered Rum Glaze

6 tablespoons butter
3 tablespoons light rum
3/4 cup sugar
3 tablespoons water
1/2 cup chopped pecans, toasted
Combine first 4 ingredients in a small saucepan; bring to a boil. Boil, stirring constantly, 3 minutes. Remove from heat, and stir in pecans.

**Bananas Foster Sauce
1/2 cup firmly packed brown sugar
1/4 cup butter or margarine, melted
1/4 teaspoon ground cinnamon
1/3 cup banana liqueur
4 bananas, peeled and sliced
1/3 cup light rum
Combine first 4 ingredients in a large skillet; cook over medium heat, stirring constantly, until bubbly. Add bananas, and cook 2 to 3 minutes or until thoroughly heated. Remove from heat.
Heat rum in a small saucepan over medium heat (do not boil). Quickly pour rum over banana mixture, and immediately ignite with a long match just above the liquid mixture to light the fumes (not the liquid itself). Let flames die down; serve immediately with Buttered Rum Pound Cake.

Happy Birthday Doug!!

1 comment:

Carly said...

Ok, I'll have some. When?!?!?! ;)