Monday, January 17, 2011
Im back. Summer morphed into fall, Christmas, and: " oh my gosh, how can it be January already!!"
Here's the recipe I promised my Facebook folks I'd post for Sour Cream Pound Cake with Buttered Rum Glaze.
2 sticks of butter (1/2 lb)
2 cups sugar
1 cup sour cream
1/2 tsp baking soda
3 cups flour
6 large eggs
1 tsp vanilla
Preheat oven to 325 degrees.
Cream butter & sugar together.
Add sour cream & mix till incorporated. Sift baking soda and flour together.
Add to cream mixture alternating with eggs, beating each egg one a time.
Add vanilla & pour into a greased and floured 10 inch tube pan. Bake for 1 hour & 20 minutes.
Buttered Rum Glaze
1 cup brown sugar
2 Tablespoons water
1/4 cup dark rum
2 Tablespoons of butter
While cake bakes prepare glaze.
Combine brown sugar, run and water in a small saucepan. Bring to a boil stirring until sugar dissolves.
Add butter, stirring until butter melts.
Pierce baked cake with a skewer all the way to the bottom.
Drizzle half the warm glaze evenly over the warm cake allowing it to absorb.
Drizzle remaining glaze over the cake and allow to cool completely.