Posted by Kejia:
Who doesn't love a good swig of Bailey's Irish Cream? I freaking love it. I think it's great for any occasion - I definitely wouldn't miss the chance to combine CAKE and IRISH CREAM. This is one of Paula Deen's ever-so-trusty pound cake recipes. This cake is unbelievable. The flavour of Irish cream just shines through like nothing else. I love love love it! Coupled with the crazily delicious Irish cream icing that hardens overtime, this cake is just perfect. If you are a fan of Bailey's Irish Cream, you will love this cake like I did. I better go pack them now and give them away before I polish off the entire cake!
Irish Cream Pound Cake
Adapted from Laura's sweet spot
Ingredients for the cake:
1 1/2 cups butter, softened
2 cups firmly packed light brown sugar
Irish Cream Pound Cake
Adapted from Laura's sweet spot
Ingredients for the cake:
1 1/2 cups butter, softened
2 cups firmly packed light brown sugar
1 cup white sugar
5 large eggs
3 cups plain flour
1 tsp baking powder
1/2 tsp salt
3/4 cup whole milk
1/4 cup Irish cream liqueur(you can add more if you want to!)
Ingredients for the glaze:
2 cups icing sugar, sifted
3 tablespoons Irish cream liqueur(I added lots more HAHA)
5 large eggs
3 cups plain flour
1 tsp baking powder
1/2 tsp salt
3/4 cup whole milk
1/4 cup Irish cream liqueur(you can add more if you want to!)
Ingredients for the glaze:
2 cups icing sugar, sifted
3 tablespoons Irish cream liqueur(I added lots more HAHA)
Directions:
1. Preheat oven to 162ºC/325ºF. Coat the inner side of a 10-in bundt pan with butter and subsequently coat with flour.
2. In a medium bowl, beat butter and sugars at medium speed until fluffy. Add eggs, one at a time , beating well and scraping the sides of the bowl after each addition.
3. In another cup, add liqueur to milk.
4. Gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour, beating well after each addition.
5. Spoon batter into pan and bake 1 hour and 15-20 minutes or until a wooden skewer inserted into the center comes out clean. Let cool in pan for 10 minutes, then remove from pan and cool completely on a wire rack. Drizzle with glaze.
6. For the glaze: In a medium bowl, combine icing sugar and irish cream, whisking until smooth.
I'm telling you, this cake is sweet. But if you have a sweet tooth(like me) and love Bailey's Irish cream, you'll have no problem at all finishing this cake. The cake is moist and flavourful, and the glaze forms a beautiful irresistible crust that will leave you wanting more. Do try this out!
Love,
Kejia
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