Irish Cream Pound Cake

This cake was our second dessert involved in the St. Patty’s Day story on the Mint Chocolate Candy Cookies page. If you didn’t catch it the first time, click the link and you’ll be rewarded with a quick and easy recipe for yummy green cookies! If you just don’t care and are only interested in the Irish Cream Pound Cake (I know, doesn’t it sound amazing?) I won’t leave you hanging…


Irish Cream Pound Cake (from Andrea Meyers)

Ingredients:

For the Cake…

1 ½    C     unsalted butter, softened (3 sticks)

1    8 oz.    package of cream cheese, softened

3       C      sugar

6               large eggs

3      C       unbleached all-purpose flour

½      t       salt

¼     C       Irish cream liqueur or milk*

1 ½    t      vanilla extract

1        C      chopped pistachios (I didn’t use these since members of my family hate nuts, sad but true)

For the Glaze…

1     C     confectioners’ sugar, sifted

1     T     Irish cream liqueur

2 – 3   t   milk

*Note: Andrea suggests using Carolans Irish Cream, which I had never heard of and am now so glad that I have. It is noticeably lighter than the popular Baily’s, but has a nice honey undertone and costs about half as much!

Procedure:

  1. Set oven rack in the middle position and preheat to 325° F.
  2. In a large bowl, beat together butter and cream cheese with an electric mixer. Add the sugar a little at a time, mixing on medium speed until light and fluffy.
  3. Add eggs, one at a time, mixing on low just until the yolk is no longer visible. Don’t overmix.
  4. In a medium bowl, sift together flour and salt. Add 1/3 of the flour and salt to the butter mixture and mix on low, just until blended.
  5. Add vanilla and ½ of the Irish cream. Mix only until incorporated.
  6. Add 1/3 of the flour and mix until just incorporated.
  7. Add the remaining Irish cream, mix, and finally the rest of the flour. Be gentle. Don’t overmix or the cake will be tough and lose volume. You can also do this part by hand using a spatula if you wish.
  8. Gently fold in the pistachios.
  9. Pour batter into the prepared tube or loaf pan(s) and smooth the top of the batter with a spatula. Bake for 1 hour 15 minutes – 1 hour 45 minutes depending on the cake pan. Use a long bamboo skewer or cake pin to test. Skewer should come out dry, but may have a few crumbs clinging.
  10. Remove from oven and let cool in the pan for 15 minutes before removing from pan entirely and cooling completely on the wire rack.
  11. While the cake is cooling, mix up the glaze: In the small bowl, whisk together confectioners sugar and the Irish cream. Add a little milk at a time, adding just enough to make the glaze easy to pour. Once the cake has cooled, drizzle over the cake and allow it to rest a few minutes before serving.

 

Beezer’s Notes:

There are only three letters needed to sum up this cake: W, O, and W. You will need a little patience when making this recipe, but really no talent at all – it’s just so straightforward. This cake was the hit of the party and since there is a mere tablespoon of (uncooked) alcohol involved, everyone could enjoy it. The Irish cream flavor made the pound cake seem richer and more luxurious than normal, and the icing was the perfect finishing touch. I wish I had mixed up a second batch of icing to have on hand. I know a few folks, myself included, who would have poured extra glaze on if they had had a chance. Heck, I probably would have dunked my cake directly into the liqueur itself if I hadn’t needed to drive later. 😉

Overall Enjoyment: ♥  ♥  ♥  ♥  ♥

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