Buttered Rum Pound Cake With Bananas Foster Sauce

Total Time: 28 hrs Preparation Time: 4 hrs Cook Time: 24 hrs

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

Recipe

• 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.