Five-flavor Pound Cake

Five-flavor pound cake

 * 3 cups all-purpose flour
 * 1 tsp salt
 * 1 tsp baking soda
 * 2 sticks butter
 * 2½ cups granulated sugar
 * 6 large eggs
 * 1 cup low-fat sour cream
 * 1 tsp vanilla extract
 * 1 tsp rum extract
 * 1 tsp coconut flavoring
 * 1 tsp lemon extract
 * 1 tsp almond extract

Caramel drizzle

 * 1 cup firmly packed brown sugar
 * ½ cup low-fat milk or vanilla soymilk
 * 2 tbsp butter or margarine
 * ¼ tsp salt
 * 1 tsp vanilla extract
 * 1½ cups confectioners' sugar

Pound cake

 * 1) Preheat oven to 350°F.
 * 2) Spray decorative or regular 10-inch tube pan or bundt pan with nonstick cooking spray.
 * 3) Sift and measure flour in mixing bowl.
 * 4) Add salt and baking soda, sift again and set mixture aside.
 * 5) Cream butter and sugar with electric mixer.
 * 6) Add eggs, one at a time, incorporating each well after adding.
 * 7) Add flour alternately with sour cream, beginning and ending with flour.
 * 8) Mix for at least 2 minutes on medium speed.
 * 9) Add extracts one at a time, incorporating each in mixture before next addition.
 * 10) Continue mixing batter until it is shiny, about 3 to 5 minutes.
 * 11) Pour batter into tube pan, and place pan in center of oven.
 * 12) Bake for 1 hour, or until cake is golden and toothpick inserted in center comes out clean.
 * 13) Remove from oven, and cool cake slightly on wire rack before turning it out onto serving plate.
 * 14) Cool cake completely before drizzling with caramel.

Caramel drizzle

 * 1) Combine brown sugar, milk, butter and salt in saucepan.
 * 2) Bring to a boil over medium-high heat, stirring constantly.
 * 3) Reduce heat to low, and cook until mixture is slightly thick, about 5 minutes, stirring occasionally.
 * 4) Remove from heat, stir in vanilla and gradually beat in confectioners' sugar.
 * 5) Stir until smooth and creamy.
 * 6) Let icing cool slightly, and pour over cake.
 * 7) Icing hardens as it cools.