I would emphasize to be sure you like the scent of the extracts you use. In any pound cake, the flavoring is really highlighted, and that's especially so for this one which relies on less butter than typical.
I added a bit more salt, vanilla, and cinnamon to give it more flavor--but then, I don't really like getting flavor from syrup and butter, which some people prefer.
Great recipe. It seems grainy, but as you keep cooking and slowly adding cream, it all melts and blends together creating a silky textured sauce in which you can taste each element, but they meld on the tongue.
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.