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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Buttered Rum But Cake Recipe

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This recipe for Buttered Rum But Cake is from The Taylor Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup softened butter
2 1/2 cups sugar
6 large eggs, separated
3 cups all purpose flour
1/4 teaspoon baking soda
8 ounces sour cream
1 teaspoon pure vanilla extract
1 teaspoon lemon extract

For rum glaze

1/4 cup plus 2 tablespoons butter
3 tablespoons rum
3/4 cup sugar
1/2 cup black walnuts
Directions:
Directions:
Cream butter and sugar together until creamy and well incorporated. Add egg yolks, one at a time beating well after each addition. Combine flour and baking soda. Add a small amount at a time to creamed butter alternating with additions of sour cream. Start and end with flour. Mix in both extracts. In a separate bowl, beat egg whites. They should be room temperature before beating. Beat until foamy. Gradually beat in 1/2 cup of sugar adding one tablespoon at a time. Beat until stiff peak forms. Gently fold half of egg whites into batter. Then gently fold in the rest of egg whites. You are trying not to deflate air in the egg whites so gently folding them in is a must. Pour into a greased and floured 10" tube cake pan. Bake in a preheated 325º oven for 90 minutes and golden brown. A toothpick inserted into center comes out clean when done. Cool in pan 10 minutes. While cake is baking, make glaze. In a small saucepan heat butter, sugar, rum and water. Stir constantly until it comes to a low boil. Boil for 3 minutes. Remove from heat. Stir in walnuts. Turn cake out onto a serving platter. Using a skewer, poke holes into cake at 1" intervals. Pour glaze over cake. This cake is best served warm.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
My friend Calvin made this cake for me once and OMG it was just so good. So much so I asked for recipe as a present. Don't be intimidated to make this. Much easier than seems. A cake to wow at a special occasion.

 

 

 

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