Real Recipes From Real Home Cooks ®

irish cream pound cake

★★★★★ 2
a recipe by
Debbie Sue
Southwest, FL

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.

— The Test Kitchen @kitchencrew
★★★★★ 2
cook time 1 Hr 20 Min
method Bake

Ingredients For irish cream pound cake

  • 1 1/2 c
    butter, at room temperature
  • 1 c
  • 2 c
    light brown sugar, packed
  • 5 lg
  • 3 c
    all-purpose flour
  • 1/4 tsp
  • 1 c
    Baileys Irish Cream
  • 2 tsp
    vanilla extract
  • 2 Tbsp
  • 1/3 c
    light brown sugar, packed
  • 1/2 c
    heavy cream
  • 1/2 tsp
    vanilla extract
  • 3/4 c
    powdered sugar

How To Make irish cream pound cake

Test Kitchen Tips
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.
  • Adding flour to butter.
    Prepare a 10 to 14 cup bundt pan. Melt 1 tablespoon of butter. Add 1 tablespoon of flour and mix to make a paste.
  • Brushing butter in Bundt pan.
    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.)
  • Creaming butter and sugars together until fluffy.
    In a large mixing bowl, on medium, cream butter and sugars together until fluffy; about 5 minutes.
  • Adding egg to the batter.
    Add eggs, one at a time, mixing well after each.
  • Adding flour to the batter.
    On low speed, add the flour and salt. Mix until combined.
  • Pouring Bailey's Irish Cream into the batter.
    Add the Irish cream and the vanilla.
  • Making sure all ingredients are combined.
    Mix again.
  • Batter poured into the Bundt pan.
    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.
  • Pound cake removed from the pan to cool.
    Cool the cake in the pan for 10 minutes. Remove from pan and place on a rack to cool completely.
  • Cream, brown sugar, and butter in a saucepan.
    FOR THE CARAMEL GLAZE: In a saucepan, combine all the ingredients except the powdered sugar. Heat on low until the sugar is melted.
  • Bringing mixture to a boil.
    Turn the heat to medium and bring to a boil. Boil for 3 minutes, stirring occasionally.
  • Whisking in powdered sugar.
    Remove from heat and pour into a heat-proof bowl. Whisk in the powdered sugar. As it cools it will thicken.
  • Drizzling the sauce over the pound cake.
    Drizzle the glaze over the cooled cake. Enjoy!