BUTTERED RUM POUND CAKE WITH BANANAS FOSTER SAUCE

Buttered Rum Pound Cake With Bananas Foster Sauce image

Make and share this Buttered Rum Pound Cake With Bananas Foster Sauce recipe from Food.com.

Provided by southern chef in lo

Categories Dessert

Time P1DT4h

Yield 1 cake

Number Of Ingredients 20

Previous Next

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

Steps:

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.
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.
Combine flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Stir in flavorings.
Beat egg whites until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into batter.
Pour batter into a greased and floured 10-inch tube pan.
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.
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.
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.

Nutrition Facts : Calories 9368.1, Fat 423.7, SaturatedFat 234.5, Cholesterol 2167.5, Sodium 3044.4, Carbohydrate 1272.3, Fiber 27.9, Sugar 919.5, Protein 97.3