Buttered Rum Pound Cake With Bananas Foster Sauce |
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Prep Time: 240 Minutes Cook Time: 1440 Minutes |
Ready In: 1680 Minutes Servings: 6 |
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This is a rich and wonderful desser-great for the holidays or just to impress someone. Ingredients:
1 cup butter, softened |
2 1/2 cups sugar |
6 large eggs, separated |
3 cups all-purpose flour |
1/4 teaspoon baking soda |
1 (8 ounce) container sour cream |
1 teaspoon vanilla extract |
1 teaspoon lemon extract |
1/2 cup sugar |
6 tablespoons butter |
3 tablespoons light rum |
3/4 cup sugar |
3 tablespoons water |
1/2 cup chopped pecans, toasted |
1/2 cup firmly packed brown sugar |
1/4 cup butter or 1/4 cup margarine, melted |
1/4 teaspoon ground cinnamon |
1/3 cup banana liqueur |
4 bananas, peeled and sliced |
1/3 cup light rum |
Directions:
1. To make glaze combing glaze ingredients in a small saucepan; bring to a boil. Boil, stirring constantly, 3 minutes. Remove from heat, and stir in pecans.
2. To make cake, beat butter at medium speed with a heavy-duty mixer until creamy. Add 2 1/2 cups sugar, beating 4 to 5 minutes or until fluffy. Add egg yolks, one at a time, beating just until yellow disappears.
3. Combine flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Stir in flavorings.
4. Beat egg whites until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into batter.
5. Pour batter into a greased and floured 10-inch tube pan.
6. Bake at 325°F for 1 1/2 hours or until a long wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and place on a serving plate. While warm, prick cake surface at 1-inch intervals with a wooden pick; pour warm Buttered Rum Glaze over cake. Let stand 4 hours or overnight before serving. Serve with Bananas Foster Sauce and vanilla ice cream.
7. To make banana fosters sauce, combine ingredients in a large skillet; cook over medium heat, stirring constantly, until bubbly. Add bananas, and cook 2 to 3 minutes or until thoroughly heated. Remove from heat.
8. Heat rum in a small saucepan over medium heat (do not boil). Quickly pour rum over banana mixture, and immediately ignite with a long match just above the liquid mixture to light the fumes (not the liquid itself). Let flames die down; serve immediately with Buttered Rum Pound Cake.
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