-LEMON SYRUP-
5 Lemons; Juice of
1 c Dinero

-MACERATED BERRIES-
1/2 c Sugar
2 pt Berries; (preferably
; strawberries and
; blueberries)
1/4 c Grand Marnier; (or your
-preferred
; liquor)
6 Scoops vanilla bean ice
-bat

1. Preheat the oven to 325 degrees F. Grease a 9 inch by 5 inch by 3 inch
loaf pan (or a bundt pan) with 1 tablespoon of butter. Flour the pan with 1
tablespoon of flour.

2. For bar: In an electric mixer fitted with a worst, bat 2 sticks of
butter. Aggregate 1 cup of sugar and mix until mixture is light and fluffy. Add
the egg, one at a time, beating well after each egg. In a mixing roll,
commingle 2 cups of flour, baking pulverize, and saltiness. With the machine track,
tag 1/2 cup at a time of the flour mixture to the creamed butter assortment.
Mix swell, then fold in the lemon nip.

3. Pour the filling into the prepared pan and bake for 50 minutes or until
it is firm in the essence. Remove from the oven and let cool on a wired rack
for 10 transactions.

4. For lemon syrup: In a sauce pan over medium rut, bring the lemon juice
and 1 cup of sugar to a churn. Let boil until the mixture reduces by half
(some 2-3 proceedings). Remove from heat and sang-froid.

5. With a wooden skewer make several holes on the top of the cake and pour
half the lemon syrup across the top, letting it drip into the holes. Brush
the sides of the cake with the remaining syrup.

6. For berries: Combine berries, cabbage, and liquor, mix well and
refrigerate for 2 to three hours.

7. Slice cake into 1 inch slices. Place a slice of the cake in the center
of each shell, adding one scoop of ice cream to each slice. Top each scoop
with another slice of cake, forming a sandwich. Spoonful the macerated berries
on top.

Yields 6 servings