Liqueur Pound Cakes
1 1/2 cups butter (at room temperature)
DO NOT USE MARGARINE
1 pound confectioners' sugar, sifted
6 large eggs
1 teaspoon vanilla extract
2 3/4 cups Soft As Silk cake flour
2 cups granulated sugar
1/2 cup light corn syrup
3/4 cup water
1 1/4 cups Amaretto (rum, almond, hazelnut
or orange-flavored liqueur)
- Pound Cake: In a large bowl, use an electric mixer to beat butter until creamy. Gradually add sifted confectioners' sugar to butter, beating until mixture is light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add vanilla extract. Gradually mix cake flour into creamed mixture.
- Prepare 4 loaf pans, each about 3 1/2 by 7 inches. 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 minutes, until wooden pick comes out clean. Cool on a rack for 5 minutes.
- Turn cake out and immediately return cake to pan. With a slender wooden skewer, wooden pick or fork, poke 1 inch deep holes, about 1/2 inch 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 minutes. 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: In a 2- or 3-quart saucepan, combine sugar, light corn syrup and water. Over medium heat stir slowly until mixture simmers. Continue heating without stirring until mixture boils. Cover and boil for 1 minute 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 minutes.
- Stir in the liqueur. Ready to pour into pound cakes or can store (can even be frozen!).
Makes 3 1/2 cups syrup.
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