Liqueur Pound Cakes (For Gift Giving)

30m
Prep Time

90m
Cook Time

2h
Ready In

Recipe: #21283

October 11, 2015

Categories: Breads, Desserts, Cakes, Eggs, Christmas, Oven Bake, Vegetarian, Make it from scratch, Butter/Margarine, Gifts, Kosher Dairy, , more

recipe by:
Mikekey

"This makes 4 mini loaf pan cakes. Must use cake flour, not all-purpose flour. Can store for up to 1 month in the refrigerator or 6 months in the freezer. Bring to room temperature before serving."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (542.4 g)
Calories 1859.9
Total Fat - 79.3 g
Saturated Fat - 46.7 g
Cholesterol - 495.5 mg
Sodium - 803.2 mg
Total Carbohydrate - 278 g
Dietary Fiber - 9.7 g
Sugars - 213.8 g
Protein - 23 g
Calcium - 102.6 mg
Iron - 4.7 mg
Vitamin C - 1.5 mg
Thiamin - 0.5 mg

FOR THE CAKE

Step 1

Prepare 4 loaf pans, each about 3 1/2 by 7 inches. Butter each loaf pan, then dust lightly with flour.

Step 2

Preheat oven to 300F.

Step 3

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.

Step 4

Beat in eggs, one at a time, beating well after each addition.

Step 5

Add vanilla extract.

Step 6

Gradually mix cake flour into creamed mixture.

Step 7

Scrape batter mixture evenly into pans. Smooth the top surfaces. Bake for 50 minutes, until wooden pick comes out clean. Cool on a rack for 5 minutes.

FOR THE LIQUEUR SYRUP

Step 8

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. (NOTE: If you don't cover the pan and if you stir while the syrup boils, crunchy sugar crystals will form in the finished cake.)

Step 9

Remove from heat and uncover. Let stand to cool slightly, about 5 minutes.

TO FINISH

Step 10

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.