Buttered Rum Pound Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Buttered Rum Pound Cake
Categories: Cakes
Yield: 12 servings

1 c Butter; softened
2 1/2 c Sugar
6 Eggs; separated
3 c All-purpose flour
1/4 ts Baking soda
8 oz Commercial sour cream
1 ts Vanilla extract
1 ts Lemon extract
1/2 c Sugar
Buttered rum glaze--see
-recipe for

Recipe by: Southern Living
Preparation Time: 0:15
Cream butter; gradually add 2-1/2 cups sugar, beating well
at medium speed of an electric mixer. Add egg yolks, one
at a time, beating after each addition. Combine flour and
soda; add to creamed mixture alternately with sour cream,
beginning and ending with flour mixture. Mix just until
blended after each addition. Stir in flavorings. Beat egg
whites 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; pour Buttered Rum Glaze over
cake. Yield: one 10-inch cake.

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