Buttered Rum Pound Cake

Directions

Cream butter; gradually add 2½ cups sugar, beating well at medium speed of an electric mixer.

Add egg yolks, one at a time, beating after each addition.

Combine flour and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.

Mix just until blended after each addition.

Stir in flavorings. Beat egg whites until foamy; gradually add ½ cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

Gently fold into batter.

Pour batter into a greased and floured 10-inch tube pan.

Bake at 325 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 10 to 15 minutes; remove from pan, and place on a serving plate.