Irish Cream Pound Cake

Name: Irish Cream Pound Cake
Cook time: 1 h 20 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 1/2 c butter, at room temperature; 1 c sugar; 2 c light brown sugar, packed; 5 large eggs; 3 c all-purpose flour; 1/4 tsp salt; 1 c Baileys Irish Cream; 2 tsp vanilla extract; CARAMEL GLAZE; 2 Tbsp butter; 1/3 c light brown sugar, packed; 1/2 c heavy cream; 1/2 tsp vanilla extract; 3/4 c powdered sugar

By Debbie Sue
@DSNjustpinchme

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!!

Blue Ribbon Recipe

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.

Note: We let the glaze cool for about 20 minutes before drizzling. It thickened up perfectly. This cake does not rise a whole lot so do not be scared to fill the bundt pan more than usual. The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

36 Comments

Cook:

1 Hr 20 Min

Method:

Bake

Ingredients

1 1/2 c

butter, at room temperature
1 c

sugar
2 c

light brown sugar, packed
5 large

eggs
3 c

all-purpose flour
1/4 tsp

salt
1 c

Baileys Irish Cream
2 tsp

vanilla extract
CARAMEL GLAZE
2 Tbsp

butter
1/3 c

light brown sugar, packed
1/2 c

heavy cream
1/2 tsp

vanilla extract
3/4 c

powdered sugar
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How to Make Irish Cream Pound Cake

Step-by-Step

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!