Classic Pound Cake from Southern Living
4 cups all-purpose flour
3 cups sugar
2 cups butter, softened
3/4 cup milk
6 large eggs
2 teaspoons Watkins Original Double Strength Vanilla
Step one – Preheat oven to 325 degrees. Place flour, sugar, butter, milk, eggs and vanilla (in that order) in 4 quart bowl of a heavy duty electric stand mixer, or use a strong hand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.
Step two – Pour into a greased and floured 10 inch tube pan (16 cup), and smooth. Bake at 325 degrees for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, cool about one hour.
Six Flavor Glaze
1/2 cup sugar
1/4 cup water
1/2 teaspoon Watkins Coconut Extract
1/2 teaspoon Watkins Rum Extract
1/2 teaspoon Watkins Butter Extract
1/2 teaspoon Watkins Lemon Extract
1/2 teaspoon Watkins Almond Extract
1/2 teaspoon Watkins Original Double Strength Vanilla
Combine all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Spoon over top of cake and let glaze drizzle down sides. Makes 12 servings.