Buttered rum pound cake with glaze

MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: BUTTERED RUM POUND CAKE WITH GLAZE
  Categories: Cakes, Pound
       Yield: 10 Servings
  
       1 c  BUTTER, SOFTENED
   2 1/2 c  SUGAR
       6 ea EGGS, SEPARATED
     1/4 ts BAKING SODA
       8 oz SOUR CREAM
       1 ts VANILLA AND LEMON EXTRACT
     1/2 c  SUGAR
         ea BUTTERED RUM GLAZE,TO FOLLOW
  
   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.
  
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