Baileys Irish Cream Cake

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……

Baileys Irish Cream Cake Source: Adapted Vey Slightly From Paula Deen Magazine

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