Buttered Rum Pound Cake With Glaze

Directions

1. Cream butter; gradually beat in 2 1/2 c. sugar. Add in egg yolks, one at a time, beating well after each addition. Combine flour and baking soda; add in to creamed mix alternately with cour cream, beginning and ending with flour mix. Stir in flavorings. Beat egg whites, at room temperature, till foamy; gradually add in 1/2 c. sugar, 1 Tbsp. at a time, beating till 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 hrs or possibly till a wooden pick inserted in center comes out clean. Cold in pan 10-15 min, remove from pan, and place on serving plate. While hot. prick cake surface at 1 inch intervals with a wodden pick. Pour hot glaze over cake. Let cake stand several hrs or possibly over night before serving.
2. BUTTERED RUM GLAZE:1/4c plus 2 tbsp butter 3 tbsp rum 3/4 c. sugar 3 tbsp water 1/2 c. minced walnuts.
3. Combine first 4 ingredients in a small saucepan; bring to a boil. Boil mix, stirring constantly, for 3 min. Remove from heat, and stir in nuts. Glaze cake.