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Desserts-Cake: Liqueur Poundcake

Source of Recipe

Morten's Recipe Collection


List of Ingredients

1 1/2 cups butter
1 pound powdered sugar, sifted
6 eggs
1 teaspoon vanilla
2 3/4 cups cake flour

LIQUEUR SYRUP:
2 cups sugar
1/3 cup light corn syrup
3/4 cup water
1 1/4 cups liqueur of choice


Recipe

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 300ºF 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 of either rum, almond, hazelnut, orange, raspberry, cherry liqueur of choice.