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.