INGREDIENTS

INSTRUCTIONS

LIQUEUR SYRUP
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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