Moisten plain, walnut or pecan, or chocolate pound cakes or butter cakes with this sweet luscious syrup.
Combine in a small saucepan and simmer for 2 minutes:
2/3 cup coffee liqueur
1/4 cup honey
1/4 cup water
As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wooden skewer, and brush it with half of the syrup. Let the cake cool in the pan for 10 minutes. Unmold and invert the cake onto a greased rack. Poke the bottom of the cake with the skewer and brush with some of the syrup. Turn the cake right side up on the rack and brush with the remaining syrup. Let the cake cool completely, then wrap and store for at least 24 hours before serving.
