Buttered Rum Pound Cake

Ingredients

1 cup butter

2 1/2 cups sugar

6 eggs

3 cups cake flour

1/4 teaspoon baking soda

1 (8 oz.) carton of sour cream

1 teaspoon vanilla

1 teaspoon lemon

1/2 cup sugar

Buttered Rum Glaze:

1/4 cup plus 2 tablespoons butter

3 tablespoons water

1/2 cup walnuts, chopped

3 tablespoons rum

3/4 cup sugar

Preparation

Cream butter; gradually beat in 2 1/2 cups sugar. Add egg yolks, beating well after each addition. Combine flour and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in flavorings. Beat egg whites until foamy; gradually add 1/2 cup sugar, a spoonful at a time, beating until stiff peaks form. Fold into batter.

Pour butter into greased tube pan. Bake at 325 degrees for 1 1/2 hours. Cool cake in pan for 10 to 15 minutes. While warm, prick cake with a meat fork. Pour Buttered Rum Glaze over cake.

To make Buttered Rum Glaze, combine butter, rum, water and sugar in a saucepan, bring to a boil. Boil mixture stirring constantly for 3 minutes. Remove from heat and stir in walnuts.