Liqueur Pound Cake
Ingredients
1 1/2 C. butter
1 pound confectioners sugar, sifted
6 eggs
1 tsp. vanilla
2 3/4 C. cake flour
Liqueur syrup
2 C. sugar
1/3 C. light corn syrup
3/4 C. water
1 1/4 C. liqueur of choice
Cooking Instructions
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 300 degrees 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 use 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 C. rum, almond, hazelnut, orange, raspberry, cherry liqueur of choice.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)