Yield: 10 Servings
|1 cup||BUTTER, SOFTENED|
|6 eaches||EGGS, SEPARATED|
|¼ teaspoon||BAKING SODA|
|8 ounces||SOUR CREAM|
|1 teaspoon||VANILLA AND LEMON EXTRACT|
|each||BUTTERED RUM GLAZE,TO FOLLOW|
Cream butter; gradually beat in 2½ 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 ½ 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 ½ 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 ¾ c. sugar 3 tbsp water ½ c.
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.