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……
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