Cream butter and sugar until creamy and well incorporated.
Add egg yolks, one at a time beating well after each addition.
Combine flour and baking soda. Add to creamed butter alternating with additions of sour cream. Begin with flour, end with flour.
Mix in both extracts.
In a separate bowl, beat room temperature egg whites until foamy. Gradually beating in 1/2 cup of sugar, one tablespoon at a time. Beat until stiff peaks form.
Gently mix in half egg whites into batter and then gently fold in the rest of egg whites.
Pour into greased and floured 10 inch tube pan.
Bake in preheated 325°F oven for 90 minutes or until golden brown and toothpick inserted in center comes out clean.
Cool in pan 10 minutes.
While cooling prepare buttered rum glaze.
In small sauce pan, heat butter , sugar, rum and water. Stir until this comes to a boil.
Boil for 3 minutes, remove from heat and stir in walnuts.
Now turn cake out onto serving dish. Poke holes in cake at 1" intervals with meat fork or wooden skewer. Pour glaze over cake.
Simply enjoy!
Recipe by Calvin given to taylor68too.
