Hot Buttered Rum Cake - cooking recipe

Ingredients

6 egg yolks
6 egg whites
3 c. sugar (reserve 1/2 c.)
2 sticks butter
3 c. flour
1 c. sour cream
1/4 tsp. baking soda
1 tsp. vanilla
1 tsp. lemon extract

Preparation

Cream butter and sugar reserving 1/2 cup of sugar; add vanilla, lemon extract and egg yolks, one at a time, and beat well.
Add alternately flour and sour cream (with soda dissolved and stirred into sour cream); beat egg whites and add 1/2 cup sugar.
Fold into first mixture and bake in a greased and floured 10-inch tube pan at 325\u00b0 for about 1 1/2 hours.
While cake is still warm, cover with the Buttered Rum Glaze.