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    Company Pound Cake

    Source of Recipe

    From "Love Welcome Serve" by Amy Nelson Hannon

    Recipe Introduction

    "I once heard a gal from the way-deep South say that her mama referred to pound cake as 'counter cake' because there was always one sitting on the counter. And that is about as accurate a name for anything as I've ever heard. Pound cake has become a kitchen classic because it's made with staple ingredients, it's a cinch to mix up, and it keeps for days, often getting better after it sits. And it can even freeze, so it's at the ready when you need to serve company a little bite of sweet. I have one of these cakes sitting on the counter just about any time we have a round of company. And it has become quite legendary. Just ask around a little...or make one for yourself! You'll see why."

    List of Ingredients

    For the cake:
    ◦ 16 tablespoons (2 sticks) unsalted butter, at room temperature
    ◦ 3 cups sugar
    ◦ 6 large eggs, at room temperature
    ◦ 1 cup whole sour cream
    ◦ 3 cups cake flour
    ◦ teaspoon salt
    ◦ teaspoon baking soda
    ◦ teaspoon rum extract
    ◦ teaspoon coconut extract
    ◦ teaspoon vanilla extract
    ◦ teaspoon butter extract

    For the glaze:
    ◦ 1 cup sugar
    ◦ cup water
    ◦ 1 teaspoon rum extract
    ◦ 1 teaspoon coconut extract
    ◦ 1 teaspoon vanilla extract
    ◦ 1 teaspoon almond extract


    Set the oven to 350 F. Coat a large tube pan with nonstick baking spray.

    In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy. Add the 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. Slowly beat the flour mixture into the wet ingredients, 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 the batter into the prepared tube pan; spread it around evenly in the pan without pressing down. Bake for 60 to 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 onto a cake plate.

    While the cake is cooling in the pan, make the glaze. In a small saucepan, combine the sugar, water, and four extracts. Stir over medium heat until the sugar dissolves. After turning the cake out onto a cake plate, slowly, slowly ladle the sugary liquid over the cake, letting it soak in entirely. Allow the cake to cool for another 30 minutes or so before serving.

    Serves 12 to 16

    ❧ Note:
    Because this cake is so fluffy and dreamy, I use my Nordic Ware 18-cup angel food/pound cake pan. It's the absolute perfect pan for this cake! I always set my timer for 60 minutes when I make this cake because I fear overcooking it. Then I check in 5-minute intervals to remove it from the oven when it's perfect! Once you lick the beater, you'll understand why it would be a heartbreaker to lose this cake.




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