Baking Coach: Irish Cream Pound Cake

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Irish Cream Pound Cake

Yield: 1 loaf.   Prep: 15 minutes.   Bake: 65 – 75 minutes 

Here is what you need:

  • 2 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup granulated sugar
  • 2 sticks unsalted butter at room temperature
  • 3 eggs at room temperature
  • ¾ cups Irish Cream Liqueur

 

 

Here is how you do it:

Preheat the oven to 325 degrees.   Grease and flour a loaf pan, set aside.

In a bowl or plastic bag, combine flour, baking powder and salt, set aside.   In a large bowl add sugar and butter.   Mix well by hand with a rubber spatula or hand mixer.   Incorporate eggs in one at a time, until well blended.    Using a rubber spatula, add in flour in three parts, alternating with Irish Cream in two parts.  Start with 1/3 of the flour mixture, ½ of the Irish Cream, repeat until well blended.  Do not over mix.

Pour batter into the prepared pan, tapping against the counter a few times.   Using a kitchen knife, cut the batter in the center of the cake lengthwise.   Place the pan on top of a cookie sheet.   Bake in the oven for 65 to 75 minutes.   Insert toothpick to make sure it comes out clean.  Cool in pan and then remove from pan onto a platter or dish.

Optional Quick Glaze: Combine ½ cup confectioners sugar + 1 tablespoon Irish Cream and 1 teaspoon water.   Drizzle over the top of the cooled cake. (optional)