Prepare Pound Cake as 9 × 5-inch loaves. While the cakes are baking, combine in a medium saucepan 2 ⅔ cups (330g) sugar and 1 ⅓ cups (315g) water. Bring to a boil over medium heat, stirring until the sugar dissolves. Boil for 1 minute, let cool until just warm, then stir in 1 ⅓ cups dark rum, brandy, or bourbon. Poke holes halfway through the warm cakes with a skewer, spacing ½ inch apart. Pour the syrup over the cakes and let cool completely before removing from the pans.