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irish cream pound cake

(2 RATINGS)
1.32K Pinches 22 Photos
DSNjustpinchme avatar
Southwest, FL
Updated on Feb 6, 2019

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
prep time
cook time 1 Hr 20 Min
method Bake
yield

Ingredients

  • 1 1/2 cups butter, at room temperature
  • 1 cup sugar
  • 2 cups light brown sugar, packed
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup Baileys Irish Cream
  • 2 teaspoons vanilla extract
  • CARAMEL GLAZE
  • 2 tablespoons butter
  • 1/3 cup light brown sugar, packed
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 3/4 cup 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.
    Step 1
    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.
    Step 2
    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.
    Step 3
    In a large mixing bowl, on medium, cream butter and sugars together until fluffy; about 5 minutes.
  • Adding egg to the batter.
    Step 4
    Add eggs, one at a time, mixing well after each.
  • Adding flour to the batter.
    Step 5
    On low speed, add the flour and salt. Mix until combined.
  • Pouring Bailey's Irish Cream into the batter.
    Step 6
    Add the Irish cream and the vanilla.
  • Making sure all ingredients are combined.
    Step 7
    Mix again.
  • Batter poured into the Bundt pan.
    Step 8
    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.
    Step 9
    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.
    Step 10
    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.
    Step 11
    Turn the heat to medium and bring to a boil. Boil for 3 minutes, stirring occasionally.
  • Whisking in powdered sugar.
    Step 12
    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.
    Step 13
    Drizzle the glaze over the cooled cake. Enjoy!
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Category: Cakes
Keyword: #Pound Cake
Method: Bake
Culture: American
Ingredient: Flour

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