FABULOUS MARBLE POUND CAKE
This fabulous classic pound cake is anything but boring. Moist and delicious, the way pound cake should be. Adapted from Montreal pastry chef, Marcy Goldman. MAKE AHEAD: Wrapped in foil the cake will keep in the refrigerator for 1 week or frozen for up to 2 months.
Provided by NcMysteryShopper
Categories Dessert
Time 2h
Yield 1 8X4 loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°.
- Spray an 8" X 4" bread pan with non-stick cooking spray and line the pan with parchment paper. Spray the paper.
- Mix flour, baking powder and salt in a medium mixing bowl. In a separate bowl, combine the melted butter with the cocoa and blend until smooth.
- Using a food processor, mix the softened butter with the granulated sugar. When combined, add eggs and vanilla and continue to process until creamy. Add the dry ingredients and pulse until JUST combined. Finally, add cream and process until smooth. Add 1 cup of this batter to the bowl with the cocoa and stir until smooth.
- Pour half of the remaining batter into the prepared pan and smooth the surface with the back of a spoon. Spread the chocolate batter in the pan and then top with the rest of the batter. Using a butter knife, decoratively cut 5 swirls in the batter.
- Bake for 25 minutes at 350°. Reduce the temperature to 325° and bake for an additional 25 minutes. Loosely cover with foil and bake 15 to 20 minutes longer, or until the top is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached. Let the pound cake cool in the pan for 10 minutes before removing. Let cool completely on a wire rack. Dust with confectioners' sugar before serving.
IRISH MINT CREAM MARBLE POUND CAKE
I created this cake as a reminder of when my husband & I first started dating, many years ago, because I always was working on St Patrick's Day, I would always bring home a Chocolate Mint layer cake for Dessert on the big day. So I knew in my mind what I wanted to do, it had to have mint, & it had to have chocolate but not too...
Provided by Rose Mary Mogan
Categories Chocolate
Time 2h15m
Number Of Ingredients 18
Steps:
- 1. NOTE: THIS IS A LARGE CAKE, YOU MAY WANT TO USE 2 CAKE PANS. PREHEAT OVEN TO 325 DEGREES F. THIS IS THE PAN I USED, it has a 30 cup capacity. Also note because I didn't know exactly how much frosting I needed, I used 2 cans, and had a lot left over. You may want to cut frosting ingredients in half.DO NOT OPEN DOOR DURING FIRST HOUR & 15 MINUTES OF BAKING TIME.
- 2. Cream Butter and sour cream together till creamy. Add sugar gradually & beat until no granules are visible in the butter mixture. About 6-8 minutes.
- 3. Add eggs one at a time beating well after each addition.
- 4. Combine pistachio pudding with the flour & stir to blend together. Gradually add flour mixture to the creamed mixture,
- 5. Add the mint liqueur to a large measuring cup but also add in the peppermint extract and vanilla bean paste. Then alternate the liquid mixture with the dry beating well after each addition. Add optional green food color until desired shade of green is reached, then blend thoroughly.
- 6. Remove about 3 1/2 cups of batter to a smaller bowl,Mix cocoa and chocolate syrup to a very small bowl and stir until it is fully blended, then pour into the bowl with the lesser amount of batter, stirring well until blended and batter is very chocolate colored.
- 7. Spray baking pan with Bakers Joy or non stick cooking spray, thoroughly. Adding a layer of the green batter to bottom of pan first, then add about half of chocolate batter, then more green batter, the remaining chocolate batter, and lastly add the remainder of the green cake batter. Smooth out the top of the cake, and lightly run a knife through cake batter being careful not to scrape the sides of the pan nor the bottom.
- 8. Place in preheated 325 degrees F. and cook for about 1 hour and 30 to 40 minutes or until a toothpick inserted in center comes out clean. Remove from oven.
- 9. ALLOW TO SIT IN PAN AT LEAST 10 MINUTES before inverting cake on to platter or cooling rack to cool completely.
- 10. Prepare frosting by combining the cream cheese with the canned frosting, add the peppermint extract, stir to blend, then frost cake as desired.
- 11. Combine the syrup and cocoa powder together in a small bowl, then stir till completely blended, then carefully drizzle glaze along the edge of the cake allowing it to drizzle down the sides of the cake.
- 12. Decorate cake as desired with M& M's or candies of your choice.
- 13. SLICE-SERVE & ENJOY!
- 14. A Minty slice of Marble enjoyment.
IRISH CREAM POUND CAKE
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
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!
IRISH POUND CAKE
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
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
IRISH CREAM POUNDCAKE
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
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
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
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
MINI MARBLE POUND CAKES
Steps:
- Preheat oven to 350 degrees. Generously spray three 5 3/4-by-3-by-2-inch loaf pans with cooking spray; set aside. Sift together the flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture, alternating with the buttermilk, beginning and ending with the flour. Set aside 1/3 of the batter.
- In a bowl, mix cocoa and 1/4 cup boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
- Spoon batters into the prepared pans in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion. Place pans on a baking sheet.
- Bake, rotating the pan halfway through, until a cake tester comes out clean, about 35 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cakes from pans and cool completely on the rack.
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