COMPANY POUND CAKE

COMPANY POUND CAKE Serves 12-16 -for the cake- 3 cups sugar 2 stick unsalted butter, softened 6 large eggs, room temperature 1 cup whole sour cream 3 cups cake flour ½ teaspoon salt ¼ teaspoon baking soda ½ teaspoon rum extract ½ teaspoon coconut extract ½ teaspoon butter extract ½ teaspoon vanilla extract -for the glaze- 1 cup sugar ½ cup water 1 teaspoon rum extract 1 teaspoon coconut extract 1 teaspoon vanilla extract 1 teaspoon almond extract Set the oven to 350F. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy. Add eggs, one at a time, incorporating well after each addition, and scraping down the sides of the bowl when necessary. Stir in the sour cream. In a medium bowl, preferably with a pour spout, combine the flour, salt, and baking soda. Slow beat in the flour mixture a third at a time. Then finally beat in the four extracts. Using a bowl scraper, scrape the bowl and fold in any unmixed ingredients around the sides and in the bottom of the bowl. Pour batter into a tube pan that has been greased with baking spray; spread around evenly in the pan without pressing down. Bake at 350 degrees for 65 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before turning out on a cake plate. While cake is cooling in the pan, combine water, sugar, and 1 teaspoon each of coconut, rum, vanilla, and almond in a small saucepan. Using a wooden spoon or silicone utensil, stir over medium heat until sugar dissolves. After turning cake out on a cake plate, slowly slowly ladle sugary liquid over cake, letting it soak in entirely. Then allow the cake to cool another half hour or so.