Buttered Rum Pound Cake with Glaze

Directions

For Cake: Cream butter; gradually beat in 2½ cup sugar.

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

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

Stir in flavorings.

Beat egg whites, at room temperature, until foamy; gradually add ½ cup sugar, 1 tablespoon at a time, beating until stiff peaks form, fold into batter.

Pour batter into well greased and floured 10 inch tube pan.

Bake at 325 degrees of 2½ hours or until a wooden pick inserted in center comes out clean.

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

While warm. prick cake surface at 1 inch intervals with a wodden pick.

Pour warm glaze over cake.

Let cake stand several hours or over night before serving.

FOR BUTTERED RUM GLAZE:

Combine first 4 ingredients in a small saucepan; bring to a boil.

Boil mixture, stirring constantly, for 3 minutes.

Remove from heat, and stir in nuts.

Glaze cake.