Liqueur Syrup

Liqueur Syrup


  • 3 cups sugar
  • 3/4 cup light corn syrup
  • 1 1/4 cups water
  • 1 3/4 cups Amaretto or Frangelico or Grand Marnier (rum and brandy while not really liqueurs, also work well)
  • 1/3 cup almonds, toasted (for Amaretto cake)
  • 2 tablespoons orange zest, grated (for Grand Marnier Cake)
  • 1/3 cup hazelnuts, toasted and chopped (for Frangelico cake)


  1. While cake is baking, prepare syrup by combining sugar, water and corn syrup in a heavy saucepan. Stir mixture over medium-high heat until it comes to a simmer.
  2. o Continue to heat (WITHOUT FURTHER STIRRING or your finished product will have sugar crystals!) until mixture comes to a full boil.
  3. o Cover (also important to avoid those nasty sugar crystals) and continue to boil until all sugar is dissolved and liquid is clear, about a minute.
  4. o Remove from heat and let cool for about 5 minutes.
  5. o Stir in liqueur.
  6. o After removing cakes from the oven, allow them to cool in pan for about 5 minutes. Run a knife around the edges of the pan and turn cakes out, then immediately return cakes to pans in preparation for adding syrup.
  7. o Use a thin wooden skewer to poke numerous holes into the cake, 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 optional toppings.
  8. o Let cool until the cakes have absorbed the syrup.
  9. o Remove from pans. Ice cakes.

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