Liqueur Cakes
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.
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INGREDIENTS
Nutrition- 8
- 2 2⁄3cups sugar
- 3 1⁄2cups flour
- 1teaspoon baking powder
- 1⁄4teaspoon salt
- 1cup heavy cream
- 1
- 3⁄4
Syrups
- 3cups sugar
- 3⁄4cup light corn syrup
- 1 1⁄4cups water
- 1 3⁄41 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)
- 1⁄3cup almonds, toasted (for Amaretto cake)
- 2
- 1⁄3
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DIRECTIONS
- 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.
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