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.