Here’s a wonderful cake…..Irish Cream Cake….ah….YUM! It’s a rich, dense, very sweet pound cake flavored magnificently with Irish Cream. I think I’m in heaven! Oh, and did I mention this cake is made totally from scratch…… I have a secret to share with you……if you want to make a really good pound cake….you better make sure the recipe comes from a Southern. I’m not exactly sure why, but it seems that pound cake perfection is encoded in their DNA. This recipe comes from Paula Deen…..need I say more. Okay, I will say one more thing. I LOVE Paula Deen 🙂 One of the few things I’ve changed in this recipe is the amount of liquid in the glaze. The original recipe called for only 3 tablespoons of Irish Cream to 2 cups of powdered sugar. There was no way that ratio worked out for me. I just added some water to create a smooth, pourable consistency. Another thing I wanted to say about the glaze is that it’s color was a little gray. It’s not a huge deal but I just want you to be forewarned. I beleive the color is caused by the color of the Irish Cream. Obviously, it’s not white like milk so the glaze will obviously be tinted the same color. Again, not a big thing, it just wasn’t my favorite color. The flavor of the glaze made it absolutely worth adding!!! YUM……
More Cakes Like This!
Coconut Sheet Cake – Incredibly delicious, super moist, Coconut Sheet Cake topped with a perfect Coconut frosting.
Chocoflan –a masterful union of fudgy chocolate cake and creamy vanilla custard.
Strawberry Sheet Cake with Lemon Cream Cheese– fresh moist cake infused with the right combination of strawberry and lemon.
Irish Cream Cake
- Flour - 3 Cups
- Baking Powder - 1 Teaspoon
- Salt - 1/2 Teaspoon
- Irish Cream Liqueur - 1/2 Cup
- Whole Milk - 1/2 Cup
- Unsalted Butter, at Room Temperature - 1 1/2 Cups
- Brown Sugar, Firmly Packed - 2 Cups
- Sugar - 1 Cup
- Eggs, Large - 5
- Powdered Sugar - 2 Cups
- Irish Cream Liqueur - 3 Tablespoon
- Water, as needed - 3 Tablespoons, plus more as needed
- Preheat oven to 325°F Prepare 12 cup Bunt pan by spraying with nonstick cooking spray.
- Combine flour, baking powder and salt in a small bowl and set aside. In a small liquid measuring cup mix Irish Cream and milk and set aside.
- In a large bowl, using a hand held electric mixer, beat butter and sugars at medium speed until fluffy-about 3 minutes. Add the eggs, one at a time, and beat well to incorporate after each addition.
- To the butter mixture, gradually add half the flour mixture then half the milk mixture. Repeat with remaining flour then milk and mix until incorporated.
- Pour batter into prepared pan then smooth batter evenly. Bake in preheated oven 1 hour and 15 to 20 minutes or until a wooden skewer inserted into the center comes out clean.
- Allow cake to cool in pan 15 minutes. Remove cake from pan to a plate or serving dish and cool completely.
- Meanwhile make glaze by combining sugar, Irish Cream and 3 tablespoons of water, adding more water as needed, 1 tablespoon at a time, until smooth. Drizzle cooled cake with glaze