This is a recipe I have been working on for a little bit and I finally got it just right! It is very different than any other pound cake in that it uses a lot more extracts than a regular pound cake recipe would, but the end result is out of this world! It is one of if not the best pound cakes I've ever made. I hope you enjoy it!
3 sticks of unsalted butter r/t (room temperature)
2 cups fine sugar
1 cup sour cream r/t
1/2 tsp baking soda
1/2 tsp salt
3 1/4 cups AP flour
6 lg eggs, r/t
2 tsp each: rum, coconut, lemon, vanilla, almond extracts and butter flavoring (or what ever combination of flavors you like)
2 cups sugar
2 tsp each of the same flavorings used in the cake.
Grease and flour a 10 inch tube pan set aside.
Preheat oven to 325 degrees F.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the sour cream and mix until combined. Sift the baking soda, salt and flour together.
Add to the creamed mixture alternating with eggs, mixing completely each egg one at a time. Reduce mixer speed to low and add the extracts and flavoring. Pour the mixture into the prepared 10-inch tube pan. Bake for 1 hour and 30 minutes. While the cake is baking, place ingredients for glaze in a sauce pan and bring to a boil, stirring until sugar has dissolved. Remove from heat.
Remove cake from oven, pour half of the hot glaze over cake while it is in the pan and let cool on a rack for 45 minutes. Turn over onto platter, remove pan and cover with remaining glaze. Dust top of cake with powdered sugar once it has cooled almost completely.
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