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.

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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