Irish Cream Pound Cake
Man, I wish there was someone around that could have enjoyed this with me. Or to say the least, helped me out so that I wouldn’t have consumed 90% of it by myself before it went stale. Ugh, that was a rough week. Needless to say, I thought this cake was absolutely delicious… it’s a Paula Deen pound cake recipe. I just LOVE her pound cake recipes. I feel like she just has handfuls of them in a variety of flavors. I think she mostly just uses the same awesome pound cake recipe formula and switches up the sugars, liquids, extracts, etc. Whatever she does, she does it well because I haven’t had a single pound cake by her that wasn’t amazing.
Truth time though- I totally messed this cake up. You wouldn’t know it because it looks fine, and as I said before it was delicious, but I did. Once again I was rushing and didn’t look close enough at the recipe. I added 2 cups brown sugar as directed and didn’t even notice the other cup of granulated sugar that it asked for… I only realized this once the cake was in the oven of course. I was pretty much in a panic. Then I realized things may turn out okay! Sure it doesn’t have the extra cup of sugar, but 2 cups sugar to 3 cups flour isn’t bad- it’ll just be more of a cake texture. And guess what?? I was actually right! The texture wasn’t as tight as a pound cake, but it wasn’t too far off. Took me by surprise at how closely it came out to a pound cake actually. I got lucky that time, but seriously, I hate when I mess up recipes like that!
The Irish Cream flavor was really wonderful too. Not too overwhelming, but there was definitely enough of the flavor in there to recognize it. Especially with the glaze. You’ve got to use the glaze. It’s a definitive part of the cake.
- 1½ cups (3 sticks) butter, softened
- 2 cups firmly packed light brown sugar
- 1 cup of sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup whole milk
- ¼ cup Irish cream liqueur
For the Glaze:
- 2 cups confectioners’ sugar, sifted
- 3 Tb Irish cream liqueur
Preheat oven to 325°F. Spray a 12-cup fluted bundt pan with nonstick baking spray with flour.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition.
In a medium bowl, combine flour, baking powder, and salt; set aside.
In a liquid measuring cup, add liqueur to milk. Gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour, beating well after each addition.
Spoon batter into the pan and bake 1 hour and 15 to 20 minutes or until a wooden skewer inserted into the center comes out clean. Let cool in pan 10 minutes. Remove from pan and cool completely on a wire rack. Drizzle with glaze.
For the Glaze: In a medium bowl, combine sugar and Irish cream, whisking until smooth.