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
3/4 cup water
1 1/4 cups Amaretto (rum, almond, hazelnut
or orange-flavored liqueur)
In a large bowl, use an electric mixer to beat butter until creamy.
add sifted confectioners' sugar to butter, beating until mixture is light and
Beat in eggs, one at a time, beating well after each addition.
Gradually mix cake flour into creamed mixture.
Prepare 4 loaf pans, each about 3 1/2 x 7 inches. Butter each loaf pan, then
dust lightly with flour. Scrape batter mixture evenly into pans. Smooth the top
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
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