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December 2018

Pound Cake Recipes

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Liqueur Pound Cake Recipe

Liqueur Pound Cake recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Liqueur Pound Cake recipe  PDF


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 mi well. Spoon batter into greased and floured small loaf pans. Bake at 300F 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.

Liqueur Pound Cake recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
701 people have voted
Last Reviewed on 2018-12-15



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