Polynesian Pound Cake
Slice into 16 squares
The texture of this cake is amazing - it's so light and smooth, but it's the flavor that'll knock you out. It is so worth making. It'll make your reputation as a baker.
Ingredients
| 2 sticks butter, at room temperature |
| 3 cups sugar |
| 6 eggs |
| 8 oz. sour cream |
| 1 teaspoon rum extract |
| 1 teaspoon almond extract |
| 1 teaspoon coconut extract |
| 1 teaspoon vanilla extract |
| ½ teaspoon salt |
| ¼ teaspoon baking soda |
| 3 cup flour |
| ½ cup orange juice |
| 3 tablespoons lemon juice |
Cream butter and sugar; add eggs on at a time; add sour cream and flavorings. Sift together salt, soda and flour and add alternately with juices that you have blended. Bake in a greased tube pan (baker's spray is even better) at 325° for 1 hour and 10 minutes or until a pick comes out clean. Let stand at least 15 minutes before removing from the pan.
Topping:
| Juice from 2 limes |
| About 2 cups powdered sugar |
| ½ cup Honey roasted almonds, crushed (CVS brand) |
Combine lime juice and powdered sugar - you'll want it to be a pouring consistency. Pour glaze over warm cake and garnish with nuts.