Buttered Rum Poundcake with Glaze

1 cup butter, softened
2 cups sugar
6 eggs, separated
3 cups all-purpose flour
1/4 teaspoon baking soda
8 ounces sour cream
1 teaspoon vanilla
1 teaspoon lemon extract
1/2 cup sugar

GLAZE:
1/4 cup + 2 tbl butter
3 tablespoons rum
3/4 cup sugar
3 tablespoons water
1/2 cup chopped walnuts


Recipe
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 sour 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 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�F of 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 inch intervals with a wooden pick. Pour warm glaze over cake. Let cake stand several hours or over night before serving.

BUTTERED RUM GLAZE: 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.