"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

RUM-GLAZED LEMON POUND CAKE Recipe

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This recipe for RUM-GLAZED LEMON POUND CAKE, by , is from FOWLER HARRIS GLOVER Properties, Inc , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melanie Martin
Added: Monday, February 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 3/4 c. Bisquick
1 c. sugar
1/8 tsp. nutmeg
1/3 c. butter
6 egg whites
1/2 c. milk
1 Tbsp. fresh-grated lemon peel

GLAZE:

1/2 c. powdered sugar
1 Tbsp. rum

Directions:
Directions:
Preheat oven to 350 degrees. Grease and flour a tube (Bundt) pan, or a 9x5x3 inch loaf pan. Mix all cake ingredients except the lemon peel in a medium bowl, and beat for 30 seconds on low. Continue to beat on medium speed for 2 minutes, scraping the bowl occasionally. Stir in lemon peel. Pour the batter into the pan. Bake for 40-50 minutes, or until toothpick iinserted in middle comes out clean. Cool 10-15 minutes in the pan, then invert on a plate and cool completely. Beat the powdered sugar and rum with a whisk until smooth. Drizzle over the top of the cake, allowing the glaze to run down the sides and into the middle of the cake.


 

 

 

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