Buttered Rum Pound Cake With Glaze

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 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 degrees 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 wodden 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.