Liqueur Cakes

Recipe by Julesong
READY IN: 1hr 30mins




  • 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.