Cream butter; gradually add 2- half cups sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition. Combine flour and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings. Beat egg whites until foamy; gradually add half cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour batter into a greased and floured 25 cm tube pan. Bake at 160ºC or 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and place on a serving plate. While warm, prick cake surface at 3 cm intervals with a wooden pick; pour Buttered Rum Glaze over ----