MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Buttered Rum Pound Cake With Glaze
 Categories: Cakes, Pound
      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  Butter; +2 tb
      3 tb Rum
    3/4 c  Sugar
      3 tb Water
    1/2 c  Walnuts; chopped
  
  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 cour 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 tb
  at at a time, beating until stiff peaks form, fold into batter.
  Pour batter into well greased and floured 10" tube pan. Bake at
  325 degrees F for 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"
  intervals with a wooden 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 3/4 c. sugar 3 tbsp water 1/2 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.
 
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