Irish Cream Pound Cake Recipe @pinch

If you love Baileys Irish Cream, you'll immediately fall in love with this pound cake recipe. The outside of the cake forms a crust to hold in the moist and dense cake. You taste the Baileys in every bite, but the harsh alcohol flavor is cooked out. As if the cake isn't enough, the caramel glaze makes this pound cake a decadent treat and we highly recommend not skipping it. This pound cake has the delicious flavor of Baileys in every bite! It can also be served without the caramel glaze and just a dusting of powdered sugar. Enjoy!!

irish cream pound cake
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
  • 1 1/2 cup(s) butter, at room temperature
  • 1 cup(s) sugar
  • 2 cup(s) light brown sugar, packed
  • 5 large eggs
  • 3 cup(s) all-purpose flour
  • 1/4 teaspoon(s) salt
  • 1 cup(s) Baileys Irish Cream
  • 2 teaspoon(s) vanilla extract
  • 2 tablespoon(s) butter
  • 1/3 cup(s) light brown sugar, packed
  • 1/2 cup(s) heavy cream
  • 1/2 teaspoon(s) vanilla extract
  • 3/4 cup(s) powdered sugar
Intructions :
  • Prepare a 10 to 14 cup bundt pan. Melt 1 tablespoon of butter. Add 1 tablespoon of flour and mix to make a paste
  • Paint a layer of the mixture with a pastry brush to the inside of the bundt pan. Set aside. (Your cake will release with ease.)
  • In a large mixing bowl, on medium, cream butter and sugars together until fluffy; about 5 minutes
  • Add eggs, one at a time, mixing well after each
  • On low speed, add the flour and salt. Mix until combined
  • Add the Irish cream and the vanilla
  • Mix again
  • Preheat oven to 325 degrees. Spread the batter into bundt pan. Bake for 1 hour and 20 minutes. Every oven is different, so check with a toothpick. It's done when the toothpick comes out moist, but mostly clean
  • Cool the cake in the pan for 10 minutes. Remove from pan and place on a rack to cool completely
  • FOR THE CARAMEL GLAZE: In a saucepan, combine all the ingredients except the powdered sugar. Heat on low until the sugar is melted
  • Turn the heat to medium and bring to a boil. Boil for 3 minutes, stirring occasionally
  • Remove from heat and pour into a heat-proof bowl. Whisk in the powdered sugar. As it cools it will thicken
  • Drizzle the glaze over the cooled cake. Enjoy!

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Keyword : irish cream-pound cake-American-Cakes

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