Buttered Rum Pound Cake

Directions

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.