Buttered Rum Pound Cake

1. 1

   Cream butter; gradually add 2 1/2 cups sugar, beating well at medium speed of an electric mixer.

2. 2

   Add egg yolks, one at a time, beating after each addition.

3. 3

   Combine flour and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.

4. 4

   Mix just until blended after each addition.

5. 5

   Stir in flavorings.

6. 6

   Beat egg whites until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

7. 7

   Gently fold into batter.

8. 8

   Pour batter into a greased and floured 10-inch tube pan.

9. 9

   Bake at 325 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean.

10. 10

    Cool in pan 10 to 15 minutes; remove from pan, and place on a serving plate.

No additional tips available.