Title: Buttered Rum Pound Cake with Glaze
Categories: Cake
Yield: 10 Servings

1	c	BUTTER, SOFTENED
2 1/2	c	SUGAR
6		EGGS, SEPARATED
1/4	ts	BAKING SODA
8	oz	SOUR CREAM
1	ts	VANILLA AND LEMON EXTRACT
1/2	c	SUGAR
		BUTTERED RUM GLAZE:
1/4	c	Plus 2 tbsp butter
3	tb	Rum
3/4	c	Sugar
3	tb	Water
1/2	c	Chopped walnuts

Cream butter; gradually beat in 2 1/2 c. 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 1/2 c. sugar, 1 tablespoon at a time, beating until stiff peaks form, fold into batter. Pour batter into well greased and floured 10 in tube pan. Bake at 325 degrees of 1 1/2 hours or until a wooden pick inserted in center comes out clean. Cool in pan 10-15 minutes, remove from pan, and place on serving plate. While warm. prick cake surface at 1 inch intervals with a wooden pick. Pour warm glaze over cake. Let cake stand several hours or over night before serving.

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.

From: Jim Weller Date: 01-31-98 (23:56) The Once And Future Legend (1) Cooking

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