For a wonderfully rich dense sweet treat, you must try my Baileys Irish Cream Cake. It has a mild Irish Cream flavor topped with an unforgettable glaze.
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
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup Irish Cream Liqueur
- 1/2 cup whole milk
- 1 1/2 cups unsalted butter at room temperature
- 2 cups brown sugar firmly packed
- 1 cup sugar
- 5 eggs large
- 2 cups powdered sugar
- 3 tablespoons Irish Cream Liqueur
- 3 tablespoons water plus more as needed
- Preheat oven to 325°F Prepare 12 cup Bundt pan by spraying with nonstick cooking spray.
- Combine flour (3 cups), baking powder (1 teaspoon), and salt (1/2 teaspoon) in a small bowl and set aside. In a small liquid measuring cup mix Irish Cream (1/2 cup) and milk (1/2 cup) and set aside.
- In a large bowl, using a hand-held electric mixer beat butter (1 1/2 cups) and sugars (2 cups brown sugar + 1 cup) at medium speed until fluffy about 3 minutes. Add the eggs (5), 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 the glaze by combining sugar (2 cups), Irish Cream (3 tablespoons), and 3 tablespoons of water, adding more water as needed, 1 tablespoon at a time, until smooth. Drizzle cooled cake with glaze
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Source: Adapted Vey Slightly From Paula Deen Magazine