Ingredients

1 C. butter; softened
2 1/2 C. sugar
6 eggs; separated
3 C. all-purpose flour
1/4 tsp. baking soda
8 ounces commercial sour cream
1 tsp. vanilla extract
1 tsp. lemon extract
1/2 C. sugar
Buttered rum glaze:
1/4 C. plus 2 Tbsp. butter or margarine
3/4 C. sugar
3 Tbsp. rum
3 Tbsp. water
1/2 C. walnuts; chopped

Cooking Instructions

Cream butter; gradually add 2-1/2 C. sugar, beating well with 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 C. sugar, 1 Tbls. 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 1/2 hours, till a wooden pick inserted in center comes out clean. Cool in pan for 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. Buttered Rum Glaze: Combine all ingredients except walnuts in a small saucepan; bring to a boil. Boil mixture, stirring constantly, 3 minutes. Remove from heat, and stir in chopped walnuts. Pour over cake while glaze is warm.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)