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. -----
How To make Liqueur Pound Cake's Videos
Rum Cake
Rum Cake - traditional rum cake from scratch - no mixes. Light & fluffy topped with chopped pecans and soaked in a reduced sugared rum glaze. So good you would want to eat the whole thing.
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INGREDIENTS:
10-ounce unsalted butter
1 3/4 cups sugar
4 Large eggs
1/3 cup powdered milk
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 -3 Tablespoons dark rum
1 teaspoon vanilla extract
¾ teaspoon nutmeg
1 1/2 cup pecans
RUM GLAZE
4-ounce butter
½ cup sugar
¼ cup water
3-4 Tablespoons dark rum
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BOOZY RUM CAKE RECIPE | THIS ONE AIN'T FOR THE KIDS, BABY!
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Almond Liqueur Pound Cake Recipe
Almond Liqueur Pound Cake Recipe. Part of the series: Pound Cakes. Almond liqueur pound cake is every bit as fun and delicious as you've been led to believe. Prepare almond liqueur pound cake from a great recipe with help from a distinguished culinary professional in this free video clip. Read more: