Buttered Rum Nut Cake
This cake is rich and divine. A recipe given to me as a Christmas gift. Taste it and you'll enjoy it as a gift too.
Buttered Rum Nut Cake
This cake is rich and divine. A recipe given to me as a Christmas gift. Taste it and you'll enjoy it as a gift too.
Cooking Instructions
- 1
Cream butter and sugar until creamy and well incorporated.
- 2
Add egg yolks, one at a time beating well after each addition.
- 3
Combine flour and baking soda. Add to creamed butter alternating with additions of sour cream. Begin with flour, end with flour.
- 4
Mix in both extracts.
- 5
In a separate bowl, beat room temperature egg whites until foamy. Gradually beating in 1/2 cup of sugar, one tablespoon at a time. Beat until stiff peaks form.
- 6
Gently mix in half egg whites into batter and then gently fold in the rest of egg whites.
- 7
Pour into greased and floured 10 inch tube pan.
- 8
Bake in preheated 325°F oven for 90 minutes or until golden brown and toothpick inserted in center comes out clean.
- 9
Cool in pan 10 minutes.
- 10
While cooling prepare buttered rum glaze.
- 11
In small sauce pan, heat butter , sugar, rum and water. Stir until this comes to a boil.
- 12
Boil for 3 minutes, remove from heat and stir in walnuts.
- 13
Now turn cake out onto serving dish. Poke holes in cake at 1" intervals with meat fork or wooden skewer. Pour glaze over cake.
- 14
Simply enjoy!
- 15
Recipe by Calvin given to taylor68too.
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