Liqueur Pound Cakes (For Gift Giving)

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.

Step 11: Immediately pour an equal amount of syrup over each cake. It will soak in. Let cool on rack for 30 minutes.

Step 12: Remove from pan and serve, or wrap securely and store in a cool area.