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Beat butter at medium speed with heavy-duty mixer until creamy. Add 2 ½ 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 ½ cup sugar, 1 teaspoon at a time, beating until stiff peaks form. Fold in batter.
Pour batter into a greased and floured 10-inchbtube pan.
Bake at 325 degrees for 1 1/1 hours or until a long wooden pick inserted in center comes out clean. Cool in pan 1o to 15 minutes; remove from pan, and place on 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 before serving.
Buttered Rum Glaze
Combine first 4 ingredients in a small saucepan; bring to a boil. Boil stirring constantly, 3 minutes. Remove from heat, and stir in pecans.
Pastor James Hutchins was born in Carthage, Mississippi and raised in Marion, Indiana.
25631 Smotherman Road
Frisco, TX 75033
PO Box 6024
Frisco, TX 75035
Worship Service (Sunday): 10 am
Christian Education: 9:00 - 9:45 am
Bible Study (Wednesday): 12pm
Bible Study (Wednesday Night): 7pm
Youth Church on 2nd, 3rd, and 5th Sundays
Toddler Church - Every Sunday