How To make Liqueur Pound Cake
1 1/2 c Butter 1 ts Vanilla
1 lb Confectioners sugar, sifted 2 3/4 c Cake flour
6 Eggs
LIQUEUR SYRUP:
2 c Sugar 3/4 c Water
1/3 c Light corn syrup 1 1/4 c Liqueur of choice
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~F 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 us 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 cup rum, almond, hazelnut, orange, raspberry, cherry liqueur of choice. -----
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HENNESSY BUTTER PINEAPPLE UPSIDE DOWN POUNDCAKE!!
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Bake cake on 350 for 1 hour 10-20 mins or until tooth pick or knife comes out clean once inserted..
INGREDIENTS * you can substitute the cake part for butter box cake if you want! But the scratch made is amazing!
3 CUPS CAKE FLOUR ( or all purpose flour.. if using all purpose instead of cake flow ,simply pour 3 cups of all purpose flour into a bowl.. then remove 6 tablespoons of the all purpose flour.. then add in 6 tablespoons of cornstarch to replace the removed flour.. now sift together.. and you have cake flour !!
3 cups white sugar
5 eggs
1 16 oz can crushed pineapple
1c up heavy cream or milk
1tsp salt
3 sticks soften butter
to make the butter
2 sticks melted butter
2 cups brown sugar ( packed in to the cup.. then pour )
3/4 cups or MORE ( this is up to you! ) .. whiskey or henny * you do not have to add any whiskey if you choose not to use alcohol.. you can simply use the juice from the pineapple rings instead*
1 can sliced pineapple rings
How to Culture your Cakes With Alcohol || How to Infuse Brandy/Rum into Cakes for Preservation
Reasons why most Bakers Do this-
1. To preserve their Cakes outside
2. To make their Cakes moist too
This Procedure is only applicable to Plain Cakes, Vanilla Cakes, Rum/Brandy Cakes , Fruit Cakes ...
#bakerscornerwithchiomaontopclassics #darecipequeen
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Full Recipe -
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Recipe (The Hustlin Gourmets Cookbook)
7up
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