Coconut Rum and Amaretto Liqueur Pound Cakes

During the holidays, I participated in a Secret Santa gift exchange. It was hosted by the magnificent Joy, author of Gourmeted,  Thank you Joy!!!

She sent everyone a ?Santa Baby? name and address so we could send something fabulous, whether  it be homemade or bought,  And in true Christmas style, it wasn?t about the money, it was about the thought!

I received my package from the lovely Lindsey who writes the blog Scoop: Adventures in Ice Cream. It?s all about ice cream and she has some good looking scoops that I?ll be trying during the hot days of summer.

She sent me some delicious homemade Cowboy Cookies that didn?t last long in my house. My daughter even said, :You should get the recipe for these mom!? So Lindsey, if you wouldn?t mind?

She also sent me some killer candied nuts that had a hint of orange and pepper. They were good right out of hand but I managed to sprinkle some on a salad for a light killer lunch.

And look at this adorable apron! 

Yep!!! She sent me that too.

Thank you Lindsey for being my Secret Santa and for  the wonderful things you sent. I loved them all.

Now!

Who and what did I send my Secret Santa Baby you ask?

My package went to the talented Amy of She Wears Many Hats.

Among with some other things, I sent her a pound cake!

And not just any pound cake!

It was Coconut Rum Soaked Liqueur Pound Cake!

It?s a rich and delicious cake soaked in liqueur. Because they store well unrefrigerated, they make perfect gifts to leave under the tree or to send to friends far and near.

I made  Coconut Rum and Amaretto Pound cakes.

But they would be equally delicious if you used an orange liqueur or hazelnut. You can even make chocolate ones and use a coffee liqueur. So many options!

You could even make them now. Then you could have a few little loaves for Super Bowl and save some for Valentines Day. Trust me, it would be a  a win win situation!

Liqueur Pound Cakes

In a large bowl of an electric mixer, beat butter till creamy. Sift powdered sugar, gradually, add to creamed butter beating untill mixture is light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually mix flour into creamed mixture.

Scrape batter into four 3 1/2 x7 inch loaf pans. Smooth top of batter.

Bake at 300 degrees until a wooden toothpick inserted into center comes out clean (about 50 minutes). Let cool in pans on a rack for 5 minutes. Run a knife around the edges of each pan and turn cake out; immediately return cake to pan. With a wooden skewer or a fork, poke 1 inch deep holes all over the top of the cakes. Immediately pour equal amounts of liqueur syrup over each cake. Let cool on rack for about 30 minutes.

Liqueur Syrup

In a 2 to 3 quart pan, combine 2 cups sugar, 1/2 cup corn syrup, and 3/4 cup water. Stir over medium heat until mixture comes to a simmer. Continue heating, without stirring, until mixture comes to a boil. Cover and continue to boil until sugar is dissolved and liquid is clear-about 1 minute. (If you don’t cover the pan and if you stir while syrup boils, crunchy sugar crystals will form in the finished cake)

Remove from heat, uncover, and let stand until it?s slightly cooled (about 5 minutes). Stir in 1 1/4 cups rum or almond, hazelnut, or orange flavored liqueur. Use; or let cool, then cover and let stand at room temperature till the next day. Makes 3 1/2 cups.

Chocolate Liqueur Cakes

Follow directions for Liqueur Pound Cake, but decrease powdered sugar to 3 cups. Combine butter and sugar, then add 5 ounces melted semi-sweet chocolate. Cakes will develop a thin crisp top crust as they bake.

Prepare Liqueur Syrup as directed, but decrease water to 1/2 cup and increase rum or liqueur to 1 1/2 cups. Options include almond, hazelnut, orange, coffee, or chocolate flavored liqueurs. As syrup soaks through cake, top crust will soften. 

Note: Wrapped and stored in a cool area, they will last for up to 2 weeks. In the refrigerator, up to 1 month, or in the freezer for up to 6 months.