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1 c. butter, softened
2 1/2 c. sugar
6 eggs, separated
3 c. all-purpose flour
1/4 tsp. baking soda
1 (8 oz.) carton commercial
sour cream
1 tsp. vanilla extract
1 tsp. lemon extract
1/2 c. sugar
Buttered Rum Glaze

Cream butter; gradually beat in 2 1/2 cups sugar. Add
egg yolks, one at a time, beating well after each. Combine
flour and soda; add to creamed mixture alternately with sour
cream, beginning and ending with flour mixture. Stir in
vanilla and lemon extracts. Beat egg whites (at room tempera-
ture) until foamy; gradually add 1/2 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. While
warm, prick cake surface at 1-inch intervals with a wooden pick
or meat fork; pour Buttered Rum Glaze over cake. Yield: one
10-inch pound cake.

Buttered Rum Glaze:
1/4 c. plus 2 Tbsp. butter
3 Tbsp. rum
3/4 c. sugar
3 Tbsp. water
1/2 c. chopped walnuts
Combine butter, rum, sugar and water in a small sauce-
pan; bring to a boil. Boil mixture, stirring constantly, 3
minutes. Remove from heat and stir in walnuts. Yield: Enough
glaze for 1 (10-inch) cake.

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