Butter Rum Pound Cake

Christmas in July!!! Here is one of my favorite cakes to serve at Christmas, but it's great even in July!

Cake:
1 cup butter, softened
2 1/2 cup sugar
6 eggs, separated
3 cups flour
1/4 tsp.soda
8 oz. sour cream
2 tsp. vanilla
1/2 cup sugar
1 recipe Butter Rum Glaze
Cream the butter and sugar until fluffy. Add the egg yolks one at a time. Whisk until completely incorporated.
Combine the flour and soda; add to the creamed mixture alternately with the sour cream, beginning and ending with the flour mixture. Stir in vanilla.
Beat egg whites until stiff; slowly pour the 1/2 cup of sugar into the egg whites while whisking. Fold the egg whites into the batter and pour into a 10" tube pan. Bake at 325 for 1 hour.

Butter Rum Glaze:
1 stick of butter melted
1 cup sugar
1 cup of dark rum
1 cup of Praline liquor
Combine all the glaze ingredients except the pecans and bring to a boil to dissolve the sugar. (Be careful with the alcohol- it can ignite!) Remove from heat and stir in the chopped pecans. Pour over cake while the glaze is warm. Wrap in cellophane for at least 12 hours before serving.