If giving these cakes as gifts, use disposable aluminum foil loaf pans and give
the cakes in the pans.
- 8 eggs
- 2 2/3 cups granulated sugar
- 3 1/2 cups
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
vanilla bean or 1 teaspoon vanilla extract
- 3/4 cup melted butter (at room temperature)
- 3 cups granulated sugar
- 3/4 cup light corn syrup
- 1 1/8 cups water
- 1 3/4 cups liqueur of choice
Liqueurs and Optional Toppings
- Amaretto and 1/3 cup toasted
- Grand Marnier and 2 tablespoons grated orange zest
- Frangelico and
1/3 cup chopped toasted hazelnuts
- Cakes: Heat oven to 350 degrees F. Grease and flour four 8 x 3 3/4-inch loaf
- 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 to 60 minutes or until golden brown and a cake
tester comes out clean.
- When you remove cakes from the oven, allow them to cool
for about 5 minutes.
- Run a knife around the edges of the pan and turn cakes out
of pan. Immediately return cakes to the pan.
- Use a thin wooden skewer to poke numerous
holes into the 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 toppings.
- Let cool until the cakes have absorbed the syrup. Remove
- While cake is baking, prepare Syrup.
- Syrup: Combine 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 until mixture comes to a full boil. Cover and continue to boil for about
1 minute or until all sugar is dissolved and liquid is clear.
- Remove from heat and
let cool for about 5 minutes.
- Stir in liqueur.
Rum and brandy (while not really liqueurs) work well in these also.