Categories: Cakes, Beverages 
      Yield: 10 servings 
  
  1 1/2 c  Butter                              1 ts Vanilla 
      1 lb Confectioners sugar, sifted     2 3/4 c  Cake flour 
      6    Eggs                           
 
-------------------------------LIQUEUR SYRUP------------------------------- 
      2 c  Sugar                             3/4 c  Water 
    1/3 c  Light corn syrup                1 1/4 c  Liqueur of choice 
  
  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.