---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Buttered Rum Pound Cake
  Categories: Cakes
       Yield: 12 servings
  
       1 c  Butter; softened
   2 1/2 c  Sugar
       6    Eggs; separated
       3 c  All-purpose flour
     1/4 ts Baking soda
       8 oz Commercial sour cream
       1 ts Vanilla extract
       1 ts Lemon extract
     1/2 c  Sugar
            Buttered rum glaze--see
            -recipe for
  
   Recipe by: Southern Living
   Preparation Time: 0:15
   Cream butter; gradually add 2-1/2 cups sugar, beating well
   at medium speed of an 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 cup sugar, 1
   tablespoon 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 hour and 30 minutes or until a
   wooden pick inserted in center comes out clean.  Cool in
   pan 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.  Yield:  one 10-inch cake.
  
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