Recipe For Cooking Liqueur Pound Cakes

Toaster Oven Cakes :: Holiday Cakes

Liqueur Pound cakes

Pound cake
1 1/2 C. butter (at room temperature)
    DO NOT USE MARGARINE
1 lb. powderedsugar, sifted
6 lrg. eggs
1 tea. vanilla extract
2 3/4 C. Soft As Silk cake flour

In a lrg. bowl, use an electric mixer to beat butter until creamy. Gradually add sifted powderedsugar to butter, beating until mixture is light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add vanilla extract or flavoring. Gradually mix cake flour into creamed mixture.

Prepare 4 loaf pans, each about 3 1/2 by 7 in.. Butter each loaf pan, then dust lightly with flour. Scrape batter mixture evenly into pans. Smooth the top surfaces. Bake at 300 degrees F for 50 min., until wooden pick comes out clean. Cool on a rack for 5 min.

Turn cake out and immediately return cake to pan.  With a slender wooden skewer, wooden pick or fork, poke 1 in. deep holes, about 1/2 in. apart, all over the top of cakes. Immediately pour an equal amount of syrup over each cake. It will soak in. Let cool on rack for 30 min. Remove from pan and serve, or wrap securely and store in a cool area. Can store for up to 1 month in the refrigerator or 6 months in the freezer. Bring to room temperature before serving.

Liqueur Syrup
2 c. sugar
1/2 c. light corn syrup
3/4 c. water
1 1/4 c. Amaretto (rum, almond, hazelnut
    or orange-flavored liqueur)

In a 2- or 3-qt. saucepan, combine sugar, light corn syrup and water. Over med. heat stir slowly until mixture simmers. Continue heating without stirring until mixture boils. Cover and boil for 1 min. until sugar dissolves and liquid is clear. If you don\t cover the pan and if you stir while the syrup boils, crunchy sugar crystals will form in the finished cake.  Remove from heat and uncover. Let stand to cool slightly, about 5 min.

Stir in the liqueur. Ready to pour into lb. cakes or can store (can even be frozen!)

Makes 3 1/2 c.s syrup.