Monday, January 17, 2011

Sour Cream Pound Cake

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.


  1. Looks like your pound cake came out perfectly delicious and that glaze really adds a nice touch. I have a new linky on my blog called "Sweets for a Saturday" and I'd like to invite you to stop by and link this up.

  2. YUMMY!!! Will you make it for your Tea Party???

  3. Hi LynnAnne hope you are keeping well. In your last posting you said, " oh my gosh, how can it be January already!!"
    AND now it's almost May!!! My how time flies and everyone is so busy, hope you and your loved ones are fine and that you had a Joyful Easter.