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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.
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|Serving Size: 1 Serving (475g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 392 (29%)|
|Amt Per Serving||% DV|
|Total Fat 43.5g||58 %|
|Saturated Fat 22.3g||111 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 707.7mg||218 %|
|Sodium 410.4mg||14 %|
|Potassium 331mg||9 %|
|Total Carbohydrate 211.6g||62 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 209.6g|
|Protein 28.4g||41 %|
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Calories per serving: 1341
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