If you plan to serve this cake to children, omit the brandy and the Cointreau from the syrup. Use with the Gingerbread Town-Square Cake.
- Yield: Makes 1 1/3 cups
Photography: Sang An
Source: Martha Stewart Living, December 2007
- 1 cup sugar
- 1 cup water
- 1/3 cup brandy
- 2 tablespoons Cointreau
Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in brandy and Cointreau.