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BUTTERED RUM POUND CAKE 
1 c. butter
2 1/2 c. sugar
6 eggs
3 c. cake flour
1/4 tsp. baking soda
Buttered Rum Glaze
1 (8 oz.) carton of sour cream
1 tsp. vanilla
1 tsp. lemon
1/2 c. sugar

Cream butter; gradually beat in 2 1/2 cups sugar. Add egg yolks, beating well after each addition. Combine flour and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in flavorings. Beat egg whites until foamy; gradually add 1/2 cup sugar, a spoonful at a time, beating until stiff peaks form. Fold into batter. Pour butter into greased tube pan. Bake at 325 degrees for 1 1/2 hours. Cool cake in pan for 10 to 15 minutes. While warm, prick cake with a meat fork. Pour Buttered Rum Glaze over cake.

BUTTERED RUM GLAZE
1/4 c. plus 2 tbsp. butter
3 tbsp. water
1/2 c. walnuts, chopped
3 tbsp. rum
3/4 c. sugar

Combine butter, rum, water and sugar in a saucepan, bring to a boil. Boil mixture stirring constantly for 3 minutes. Remove from heat and stir in walnuts.
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