Cream butter; gradually beat in 2 1/2 c. sugar. Add egg yolks, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with cour cream, beginning and ending with flour mixture. Stir in flavorings. Beat egg whites, at room temperature, until foamy; gradually add 1/2 c. sugar, 1 tablespoon at a time, beating until stiff peaks form, fold into batter. Pour batter into well greased and floured 10 in tube pan. Bake at 325 degrees of 1 1/2 hours or until a wooden pick inserted in center comes out clean. Cool in pan 10-15 minutes, remove from pan, and place on serving plate. While warm. prick cake surface at 1 inch intervals with a wodden pick. Pour warm glaze over cake. Let cake stand several hours or over night before serving. BUTTERED RUM GLAZE: 1/4c plus 2 tbsp butter 3 tbsp rum 3/4 c. sugar 3 tbsp water 1/2 c. chopped walnuts. Combine first 4 ingredients in a small saucepan; bring to a boil. Boil mixture, stirring constantly, for 3 minutes. Remove from heat, and stir in nuts. Glaze cake.
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|Serving Size: 1 Serving (376g)|
|Recipe Makes: 10|
|Calories from Fat: 328 (29%)|
|Amt Per Serving||% DV|
|Total Fat 36.5g||49 %|
|Saturated Fat 18.3g||91 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 691.1mg||213 %|
|Sodium 387.9mg||13 %|
|Potassium 257.9mg||7 %|
|Total Carbohydrate 182.8g||54 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 182.8g|
|Protein 20.6g||29 %|
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Calories per serving: 1116
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