Liqueur Cakes Recipes

LIQUEUR CAKES

Steps:

• 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.

ORANGE LIQUEUR CAKE

Steps:

• Sprinkle pecans in bottom of a greased and floured 10-inch Bundt pan.
• Set aside.
• Combine remaining ingredients except Glaze in a large mixing bowl.
• Beat 30 seconds at low speed of electric mixer, then 2 minutes at.
• medium speed.
• Pour into prepared pan.
• Bake at 325 degrees for 1 hour or until a wooden pick inserted in.
• center comes out clean.
• Cool in pan 10 minutes; remove and let cool.
• completely on wire rack.
• Using a wooden pick, pierce cake at 1-inch intervals.
• Spoon Glaze over cake.
• Glaze: Melt butter in heavy saucepan.
• Stir in orange juice and sugar.
• Bring to a boil.
• Boil 5 minutes, stirring constantly.
• Remove from heat and stir in orange peel and liqueur.
• Makes 1 1/4 cups.