Liqueur-soaked Pound Cake
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1-1/2 c. unsalted butter or margarine, softened
3-3/4 c. powdered sugar
6 fresh, large eggs
1 t. vanilla
2-3/4 c. cake flour (all-purpose may be substituted)
liqueur syrup (recipe follows)

Preheat oven to 300 degrees Fahrenheit.

Butter 4  3x9-inch loaf pans, or 5 mini loaf pans.  Dust with flour.

In a large mixing bowl, use an electric mixer to beat butter until
creamy.  Sift powdered sugar, gradually add to butter.  Beat until
light and fluffy.  Beat in eggs, one at a time, beating well each
time.  Add vanilla.  Gradually mix in cake flour.

Scrape batter evenly into pans; smooth the tops.

Bake about 50 minutes, or until cakes test done; meanwhile, make
syrup (recipe below).

When cakes are done, cool in pans for 5 minutes.  Run a knife 
around the edge of each pan, turn cake out, then immediately 
return cake to pan.  With a wooden skewer or fork, poke
1-inch deep holes all over top of cake about 1/2 inch apart.  
Immediately pour equal amounts of the syrup over each cake.  Let cool
for 30 minutes.

Remove from pan and serve, or wrap securely and keep in refrigerator
up to 1 month or the freezer for 6 months.  Bring to room temperature
before serving.

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Liqueur Syrup
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2 c. sugar
1/2 c. light corn syrup
3/4 c. water
1-1/4 c. rum or almond-, hazelnut-, or orange-flavored liqueur

Combine first 3 ingredients in a 2- or 3-quart saucepan.  Set over
medium-high heat and stir slowly till mixture simmers.  Continue
heating, WITHOUT stirring, till mixture boils, then cover and boil
until sugar dissolves and mixture is clear, about 1 minute.  (Do not
stir while mixture is boiling, either).

Remove from heat and uncover.  Let stand about 5 minutes to cool 
slightly.  Stir in the rum or liqueur.  Use immediately, or cool, 
cover and let stand at room temperature up to overnight.

NOTE:  I found this made a LOT of syrup, so you may wish to double
the cake recipe above in order to use it all.)

Makes 3-1/2 cups of syrup.