Recipe - Buttered Rum Pound Cake With Glaze

1 cup BUTTER, SOFTENED
2 One half cup SUGAR
6 EGGS, SEPARATED
One fourth teaspoon BAKING SODA
8 ounce SOUR CREAM
1 teaspoon VANILLA AND LEMON EXTRACT
One half cup SUGAR
BUTTERED RUM GLAZE,TO FOLLOW

Cream butter; gradually beat in 2 One half 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 cour cream, beginning and ending with
flour mixture. Stir in flavorings. Beat egg whites, at room temperature,
until foamy; gradually add One half 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 One half hours or until a
wooden pick inserted in center comes out clean. Cool in pan 1015 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.

BUTTERED RUM GLAZE:

1/4c plus 2 tbsp butter 3 tbsp rum Three fourths c. sugar 3 tbsp water One half c. chopped
walnuts.

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini