Liqueur pound cake

Yield: 10 Servings

Ingredients:

1 1/2 c Butter
1 lb Confectioners sugar sifted
6 Eggs
1 ts Vanilla
2 3/4 c Cake flour MMMMM-----------------------LIQUEUR SYRUP----------------------------
2 c Sugar
1/3 c Light corn syrup
3/4 c Water
1 1/4 c Liqueur of choice

Instructions:

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.