Liqueur Pound Cake

Ingredients & Directions

1 1/2 c Butter 1 ts Vanilla
1 lb Confectioners sugar, sifted 2 3/4 c Cake flour
6 Eggs

2 c Sugar 3/4 c Water
1/3 c Light corn syrup 1 1/4 c Liqueur of choice

Cream butter until light and creamy, add powdered sugar and cream
together well. Add eggs, one at a time, beating well after each. Beat
in vanilla. Add flour and mix well. Spoon batter into greased and
floured small loaf pans. Bake at 300~F for 50 minutes. Poke holes in
the cakes with wooden pick. Pour syrup over cakes. Cool completely,
then remove from pans, wrap well and store up to 2 weeks, or you can
refrigerate for 1 month, freeze for 6 months. If you us the mini loaf
pans that are disposable aluminum, you can just leave the cakes in
the pans for gift giving and wrap the entire pan in plastic wrap,
etc. SYRUP: Over medium-high heat place all of the above in a
saucepan, stir slowly until it comes to a simmer. Heat without
stirring until it comes to a boil. Cover and boil until sugar is
dissolved and liquid is clear, about 1 minute. Remove from heat and
let cool slightly. Stir in 1 1/4 cup rum, almond, hazelnut, orange,
raspberry, cherry liqueur of choice.

10 servings

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