Friday, September 14, 2018

Brown Sugar Pound Cake with Rum Butter Glaze (1974)

  • 3 sticks butter
  • 1 box light brown sugar
  • 1/2 cup white sugar
  • 5 eggs, separated
  • 3 cups flour
  • 1/2 tspn baking powder
  • 1 cup milk
  • 2 tspns vanilla extract
  • 1 cup finely chopped nuts
  • Rum Butter Glaze (see below)
Cream butter with brown and white sugar. ADd egg yolks, one at a time, beating well.

Add dry ingredients, alternately with milk. Add vanilla extract and chopped nuts which have been lightly dusted with 1 tablespoon of flour. Fold stiffly beaten egg whites into batter.

In a tube pan, bake at 325 degrees for 1-12/ hours. Cool for 15 minutes in pan. Remove from pan.

Rum Butter Glaze
  • 2 cups powdered sugar
  • 1/2 stick butter
  • 1/2 small can Pet milk
  • 3 tspns vanilla extract
  • 1 tspn rum flavoring
Combine all glaze ingredients. Pour glaze over cake while cake is still slightly warm.

More "Lost" Pound Cakes
Confederate Pound Cake (1883)
Butterscotch Pound Bundt Cake (1973)

(Origin - "Cane River Cuisine" published by the Service League of Natchitoches, Louisiana, 1974. This recipe was by Mrs. Alvin DeBlieux, Sr.)

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