Recipe by Julesong
These cakes make wonderful gifts or are great to serve to guests in your own home. You can store them up to two weeks in a cool place. They also freeze exceedingly well, which is a good excuse to make extra so you can have them anytime. Prep time does not include cooling/soaking. An adopted recipe.
Top Review by easterngal
This seems like too much syrup for the cake but let it absorb slowly and it is wonderful. I did Amaretto(my favorite), made it a day or two ahead and turned it over a few times so the liquid would absorb. (Make sure you seal it tightly)The cake holds together well even when completely soaked.
- 8 eggs
- 2 2⁄3 cups sugar
- 3 1⁄2 cups flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup heavy cream
- 1 vanilla beans or 1 teaspoon vanilla extract
- 3⁄4 cup butter, melted, cooled to room temperature
- 3 cups sugar
- 3⁄4 cup light corn syrup
- 1 1⁄4 cups water
- 1 3⁄4 cups Amaretto (rum and brandy while not really liqueurs, also work well in these cakes) or 1 3⁄4 cups Frangelico (rum and brandy while not really liqueurs, also work well in these cakes) or 1 3⁄4 cups Grand Marnier (rum and brandy while not really liqueurs, also work well in these cakes)
- 1⁄3 cup almonds, toasted (for Amaretto cake)
- 2 tablespoons orange zest, grated (for Grand Marnier Cake)
- 1⁄3 cup hazelnuts, toasted and chopped (for Frangelico cake)
Directions See How It's Made
- Preheat oven to 350 degrees F. Grease and flour 4 loaf pans.
- Split open vanilla bean and scrape seeds into cream.
- Drop pod into cream and heat until scalding. Let cool.
- Whisk together the eggs, sugar and salt until well blended.
- Sift the flour and baking powder together.
- Whisk the sifted dry ingredients into the egg/sugar mixture just until blended.
- Remove (and discard) the vanilla bean pod from the cream, and whisk cream into the batter.
- Gently mix in the melted butter, pour batter into the prepared loaf pans and bake for 50-60 minutes or until golden brown and a cake tester comes out clean.
- While cake is baking, prepare syrup by combining sugar, water and corn syrup in a heavy saucepan. Stir mixture over medium-high heat until it comes to a simmer.
- Continue to heat (WITHOUT FURTHER STIRRING or your finished product will have sugar crystals!) until mixture comes to a full boil.
- Cover (also important to avoid those nasty sugar crystals) and continue to boil until all sugar is dissolved and liquid is clear, about a minute.
- Remove from heat and let cool for about 5 minutes.
- Stir in liqueur.
- After removing cakes from the oven, allow them to cool in pan for about 5 minutes.
- Run a knife around the edges of the pan and turn cakes out, then immediately return cakes to pans.
- Use a thin wooden skewer to poke numerous holes into the cake, about 1 inch apart. The holes should go all the way from the top to the bottom of the cake. Pour 1/4 syrup mixture over each cake and, if desired, sprinkle with optional toppings.
- Let cool until the cakes have absorbed the syrup.
- Remove from pans.
- Note: If giving these cakes as gifts, you can use disposable aluminum foil loaf pans and give the cake in the pan.