Irish Cream Poundcake Food

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IRISH CREAM POUNDCAKE



Irish Cream Poundcake image

This classic poundcake has a boozy twist that's perfect for parties, St. Patrick's Day and beyond. Irish cream liqueur - a rich blend of Irish whiskey, cream, sugar, vanilla and other flavorings - is added to both the batter and the glaze, which yields doubly flavorful results. The alcohol in the cake burns off during baking, but if you'd like to mute the hint of alcohol in the glaze, simply bring the Irish cream to a simmer and let it cool before whisking it with the confectioners' sugar. Serve the cake alone, with a scoop of coffee ice cream or a hot cup of coffee (spiked with Irish cream, perhaps). The cake keeps well at room temperature, tightly wrapped, for up to 4 days.

Provided by Erin Jeanne McDowell

Categories     cakes, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

Nonstick cooking spray
1 cup/225 grams unsalted butter (2 sticks), at room temperature
1 2/3 cups/215 grams all-purpose flour, plus more for dusting the pan
2/3 cup/145 grams light brown sugar
1/2 cup/100 grams granulated sugar
4 large eggs, at room temperature
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup/120 milliliters Irish cream
1 1/4 cups/155 grams confectioners' sugar
3 tablespoons Irish cream, plus more as needed

Steps:

  • Heat the oven to 350 degrees. Spray a 9-inch loaf pan with nonstick spray, then dust with flour.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing on medium speed until incorporated, about 30 seconds each. Scrape down the sides of the bowl after each addition.
  • In a medium bowl, whisk together the flour, baking powder and salt. Add the mixture to the bowl of the stand mixer and mix on low until incorporated, about 30 seconds. Add the Irish cream and mix on low to combine, 15 seconds more.
  • Pour the batter into the prepared pan and spread in an even layer. Bake until the surface of the cake is lightly golden brown and a toothpick inserted into the thickest part comes out clean, 55 to 65 minutes. Let cool in the pan for 10 minutes, then unmold onto a wire rack to cool completely.
  • Make the glaze: Whisk the powdered sugar and Irish cream together in a medium bowl to form a thick glaze. Spoon the glaze over the surface of the loaf, letting the excess drip down the sides. Let the glaze set for 10 to 15 minutes before slicing.

Nutrition Facts : @context http, Calories 616, UnsaturatedFat 11 grams, Carbohydrate 75 grams, Fat 31 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 18 grams, Sodium 268 milligrams, Sugar 53 grams, TransFat 1 gram

IRISH CREAM POUND CAKE



Irish Cream Pound Cake image

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...

Provided by Debbie Sue

Categories     Cakes

Time 1h20m

Number Of Ingredients 14

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

Steps:

  • 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.
  • 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.)
  • 3. In a large mixing bowl, on medium, cream butter and sugars together until fluffy; about 5 minutes.
  • 4. Add eggs, one at a time, mixing well after each.
  • 5. On low speed, add the flour and salt. Mix until combined.
  • 6. Add the Irish cream and the vanilla.
  • 7. Mix again.
  • 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.
  • 9. Cool the cake in the pan for 10 minutes. Remove from pan and place on a rack to cool completely.
  • 10. FOR THE CARAMEL GLAZE: In a saucepan, combine all the ingredients except the powdered sugar. Heat on low until the sugar is melted.
  • 11. Turn the heat to medium and bring to a boil. Boil for 3 minutes, stirring occasionally.
  • 12. Remove from heat and pour into a heat-proof bowl. Whisk in the powdered sugar. As it cools it will thicken.
  • 13. Drizzle the glaze over the cooled cake. Enjoy!

CHOCOLATE CHIP IRISH CREAM POUND CAKE



Chocolate Chip Irish Cream Pound Cake image

I got this recipe from April 2007 Cooking Light magazine. It was a category finalist (desserts) and was submitted by Anna Ginsberg of Austin, TX. It produces a very light bundt cake infused with Irish cream, and it isn't as fattening as many cakes out there!

Provided by Marz7215

Categories     Dessert

Time 1h10m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 13

1/4 cup semi-sweet Hershey's Chipits- small chocolate chip
1 teaspoon cake flour
2 3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fat free cream cheese, softened
10 tablespoons butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup irish cream
2 tablespoons powdered sugar

Steps:

  • Preheat oven to 325 degrees.
  • Combine chocolate chips and 1 teaspoon cake flour in a small bowl, toss. Set aside.
  • Lightly spoon 2 3/4 cups cake flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt. Set aside.
  • Place Cream cheese and butter in large bowl; beat with a mixer at high speed to blend. Add sugars and vanilla; beat until well blended.
  • Add eggs one at a time, beating well after each addition. With mixer on low, add flour mixture and liqueur alternatively to sugar mixture beginning and ending with flour mixture; beat well after each addition. Fold chocolate chips. POur batter in a 12 cup bundt pan coated with baking spray.
  • Bake for 55 minutes or until a wooden pick inserted in center comers out clean.
  • Cool 10 minutes on wire eack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

Nutrition Facts : Calories 281.3, Fat 9.1, SaturatedFat 5.4, Cholesterol 54, Sodium 176.8, Carbohydrate 47.4, Fiber 0.6, Sugar 28.4, Protein 3.3

IRISH POUND CAKE



Irish Pound Cake image

This is a recipe that has been handed down through the generations of my family. We credit my Great Grandmother, Catherine O'Grady, with this recipe.

Provided by MARYANNEQ

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 2h15m

Yield 12

Number Of Ingredients 9

1 cup butter
1 (8 ounce) package cream cheese, softened
6 large eggs, at room temperature
2 cups white sugar
2 tablespoons all-purpose flour
2 cups self-rising flour
⅛ teaspoon ground mace
1 teaspoon vanilla extract
1 (1.5 fluid ounce) jigger Irish whiskey

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
  • Beat the butter and cream cheese with an electric mixer in a large bowl until light and fluffy. Beat in the sugar until well blended. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the 2 tablespoons flour with the last egg. Stir in the remaining 2 cups flour until just combined; stir in the mac, vanilla, and whiskey. Pour into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 453.9 calories, Carbohydrate 50.5 g, Cholesterol 154.2 mg, Fat 24.6 g, Fiber 0.6 g, Protein 6.9 g, SaturatedFat 14.6 g, Sodium 463.9 mg, Sugar 33.6 g

MILLION DOLLAR IRISH CREAM POUND CAKE



MILLION DOLLAR IRISH CREAM POUND CAKE image

St Patrick's Day is one holiday that my husband cherishes the most. In celebration of that I wanted to create a magnificent dessert that he was sure to love using the ingredients that he loves, like the espresso coffee, Irish cream Liqueur, and chocolate, and I had to keep the sugar level to a minimum. This recipe makes a huge...

Provided by Rose Mary Mogan

Categories     Cakes

Time 2h15m

Number Of Ingredients 23

1 lb butter, softened-4 sticks
1 1/2 c sour cream-room temperature
4 c all-purpose flour - i used white lily
1 1/2 c cornstarch
2 Tbsp imported espresso coffee granules (dry)
3 c sugar
8 large eggs, room temperature
1 Tbsp baking powder
1 tsp baking soda
1 Tbsp vanilla bean paste or vanilla extract
2 tsp amaretto extract or almond extract
3/4 c irish cream liqueur
MAKING THE CHOCOLATE BATTER
1/3 c very hot water or boiling water
2 tsp imported espresso coffee granules (dry)
2 Tbsp cocoa powder-heaping
1/3 c heavy cream +2 tablespoons
1/3 c milk chocolate chips ( i used ghirardelli's)
IRISH CREAM GLAZE
2 tsp imported espresso coffee granules
1/3 c boiling water
1/4-1/3 c irish cream liqueur
1 1/2 c sifted powdered sugar, or as desired

Steps:

  • 1. Preheat oven to 300 degrees F. Cream butter with sour cream until nice and creamy. At least 5 minutes until mixture is very creamy & blended together. Recipe can make 2 cakes USING A 12 & 6 CUP CAPACITY BUNDT PAN.
  • 2. Then gradually add in the sugar, in 1/3 increments, beating well after each addition.
  • 3. Break eggs into a medium size bowl, check for egg shells & remove if needed. Add eggs to butter mixture one at a time, beating well after each has been added.
  • 4. Sift flour, cornstarch, baking powder and baking soda into a separate medium size bowl. Then set aside till needed.
  • 5. Heat the 1/3 cup water with espresso coffee, and stir till blended together.ALLOW TO COOL. Then add in the vanilla Bean Paste and amaretto, and Irish Cream Liqueur, stir to blend together. Mixture may become slightly thickened.
  • 6. Now alternate the flour with the liquid mixture, in 3 intervals, ending with the dry flour ingredients, stirring well after each addition. Batter will become a soft tan color.
  • 7. NOW REMOVE AT LEAST 4 CUPS OF CAKE BATTER TO A SEPARATE MEDIUM SIZE BOWL. Combine the chips with the heavy cream and heat in microwave for one minute, then remove and stir until chips melts. Repeat if needed for another 1/2 minute. I only needed 1 minute.
  • 8. Add the chocolate mixture to the medium bowl with the 4 cups of cake batter, & add the heaping tablespoons of cocoa powder, & stir until completely blended together and batter looks like this. Prep cake Pan by using Baker's Joy cooking Spray or butter and add a dusting of flour.
  • 9. Pour about 1/3 of original cake batter into prepared cake pan. Then top with about 1/2 of the chocolate batter,leaving enough room to add additional light colored batter on top. Then smooth top with spatula, and BE SURE TO LEAVE AT LEAST 2 INCHES FROM TOP OF PAN TO ALLOW CAKE TO RISE. Repeat with remaining cake batter using a smaller pan. I used both a 12 cup capacity Bundt Pan and a 6 cup capacity bundt pan.
  • 10. Place cake in preheated 300 degree F. oven and bake for approximately 1 hour and 30 minutes, or until toothpick inserted in center of cake comes out clean.
  • 11. NOTE :THE BEFORE & AFTER BAKING OF THE CAKE, AND HOW HIGH IT ROSE ABOVE THE TOP OF THE PAN. That is why you should leave at least 2 inches of space to allow cake to rise. Remove & allow cake to cool in pan about 10 minutes then invert onto a platter or wire rack.
  • 12. Now dust with powdered sugar, or make glaze by combining glaze ingredients into a small bowl, and drizzling over cake. Can also add a drizzle of chocolate if desired. I garnished top with a few pecan halves.
  • 13. Slice and enjoy. This cake has lots of flavor and your guests will love it.
  • 14. This is the 12-15 cup NORDIC WARE ANNIVERSARY PAN that I used, for the larger cake. I also used a smaller 6 cup pan shaped identical to the larger one. You can use an 18 cup capacity Nordic Ware pan to make one HUGE CAKE, OR MAKE 2 SMALLER ONES AND SHARE WITH A FRIEND OR NEIGHBOR, OR FREEZE ONE FOR LATER.

IRISH CREAM POUND CAKE



Irish Cream Pound Cake image

Yet another use for those bottles of Godiva and Bailey's you have sitting around. Beautiful cake is delicious. Never lasts long in my house. Enjoy!

Provided by Cynna

Categories     Dessert

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 1/4 cups butter, softened
1 3/4 cups sugar
5 eggs
3 cups flour
3/4 cup Baileys Irish Cream
1 tablespoon vanilla
1 1/2 teaspoons chocolate liqueur (Like Godiva)
1 cup whipping cream
2 tablespoons powdered sugar
1 1/2 teaspoons vanilla
1/2 teaspoon irish cream
1/2 teaspoon chocolate liqueur
semi-sweet chocolate chips, for garnish

Steps:

  • Preheat oven to 325°F
  • Generously grease and flour 12-cup bundt pan.
  • Beat butter in large bowl until smooth.
  • Add sugar and continue beating until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • At low speed, add flour and Bailey's liqueur alternately, beginning and ending with flour. Mix well after each addition.
  • Stir in vanilla and chocolate liqueur.
  • Pour into prepared pan. Bake 1 hour and 10 minutes to 1 hour and 20 minutes or until toothpick inserted near the center comes out clean.
  • Cool in pan 10 minutes; invert onto cooling rack.
  • Cool completely. Sprinkle with 1 tablespoon confectioners sugar if desired.
  • In small mixing bowl, beat whipping cream until soft peaks form.
  • Gradually add confectioners sugar.
  • Add vanilla and liqueurs.
  • Continue beating until stiff peaks form.
  • Cut cake into serving pieces; top each serving with a dollop of Irish Cream topping.

Nutrition Facts : Calories 667.1, Fat 37.6, SaturatedFat 22.7, Cholesterol 210.2, Sodium 225.6, Carbohydrate 70.2, Fiber 1, Sugar 40.8, Protein 8.3

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