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Holiday Liqueur Loaf Cakes




Source of Recipe


Internet


List of Ingredients




Makes 4 (8-inch) loaves (10 to 12 servings each)

For the cake:
Vegetable oil and flour to coat the pans
8 large eggs
21/2 cups sugar
1/4 teaspoon salt
31/2 cups all-purpose flour
1 teaspoon baking powder
1 cup heavy (whipping) cream
1 teaspoon vanilla extract
3/4 cup (11/2 sticks) butter, melted and cooled to room temperature
Fruits and/or nuts (optional, see note)

For the liqueur syrup:
3 cups sugar
3/4 cup light corn syrup
1 cup water
13/4 cups liqueur or liquor of choice

Optional toppings (see note)


Recipe



1. Prepare the cakes: Brush 4 (8-inch) foil loaf pans with the oil and dust with flour.

2. With the rack at mid-oven, heat oven to 350 degrees.

3. In a large bowl, whisk together the eggs, sugar and salt.

4. Stir the flour and baking powder together. Whisk the flour mixture into the egg mixture just until blended.

5. Combine the cream and vanilla extract, and whisk it into the batter. Gently whisk butter into batter. Divide batter among prepared pans. Stir in fruits and/or nuts, if desired.

6. Bake until cakes are golden brown and a toothpick inserted in the center comes out clean, about 50 to 60 minutes.

7. Meanwhile, make the liqueur syrup: Mix the sugar, corn syrup and water in a heavy saucepan over medium-high heat. Bring to a simmer. Heat, without stirring, until syrup comes to a full boil. Boil, covered, until all sugar is dissolved and liquid is clear, about 1 minute. Remove from heat. Let cool until just warm, about 5 minutes. Stir in liqueur; set aside.

8. Remove baked cakes from oven. Let cool in the pans on a wire rack for 5 minutes. Loosen cakes, remove from pans, then return cakes to pans.

9. With a thin wooden skewer or toothpick, poke holes about 1 inch apart through the cakes. Slowly pour syrup over cakes. If desired, sprinkle topping over cakes.

10. Let cakes cool until syrup is absorbed. Store, tightly wrapped, in a cool, dry place for up to 2 weeks for the flavors to meld. Or freeze for up to 3 months. Wrap gift cakes in holiday plastic wrap or foil.

Note: If desired, add up to 1 cup raisins, chopped nuts, or dried or candied fruits (singly or mixed) to the batter in an individual loaf pan. Fold gently to distribute evenly.

As optional toppings, sprinkle sliced toasted almonds on amaretto cakes; grated or shredded coconut over cakes made with banana liqueur; grated orange zest on Grand Marnier cakes; and shaved chocolate curls on cakes with Irish cream or cranberry liqueur.