MILLION DOLLAR IRISH CREAM POUND CAKE
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
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
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 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
BAILEYS IRISH CREAM CAKE
For a wonderfully rich dense sweet treat, you must try my Baileys Irish Cream Cake. It has a mild Irish Cream flavor topped with an unforgettable glaze.
Provided by Kathleen
Categories Dessert
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F Prepare 12 cup Bundt pan by spraying with nonstick cooking spray.
- Combine flour (3 cups), baking powder (1 teaspoon), and salt (1/2 teaspoon) in a small bowl and set aside. In a small liquid measuring cup mix Irish Cream (1/2 cup) and milk (1/2 cup) and set aside.
- In a large bowl, using a hand-held electric mixer beat butter (1 1/2 cups) and sugars (2 cups brown sugar + 1 cup) at medium speed until fluffy about 3 minutes. Add the eggs (5), one at a time, and beat well to incorporate after each addition.
- To the butter mixture, gradually add half the flour mixture then half the milk mixture. Repeat with remaining flour then milk and mix until incorporated.
- Pour batter into prepared pan then smooth batter evenly. Bake in preheated oven 1 hour and 15 to 20 minutes or until a wooden skewer inserted into the center comes out clean.
- Allow cake to cool in pan 15 minutes. Remove cake from pan to a plate or serving dish and cool completely.
- Meanwhile, make the glaze by combining sugar (2 cups), Irish Cream (3 tablespoons), and 3 tablespoons of water, adding more water as needed, 1 tablespoon at a time, until smooth. Drizzle cooled cake with glaze
Nutrition Facts : Calories 676 kcal, Carbohydrate 101 g, Protein 7 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 130 mg, Sodium 142 mg, Fiber 1 g, Sugar 75 g, ServingSize 1 serving, TransFat 1 g, UnsaturatedFat 8 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
MILLION DOLLAR POUND CAKE
Make and share this Million Dollar Pound Cake recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Cream the butter; gradually add sugar, beating at medium speed of an electric mix until light and fluffy.
- Add the eggs, one at a time, beating after each addition.
- Add the flour to butter mixture alternately with the milk, beginning and ending with flour mixture.
- Mix after each addition.
- Stir in almond and vanilla extracts.
- Pour the batter into a greased and floured 10-inch tube pan.
- Bake at 300 degrees for 1 hour and 40 minutes or until a wooden pick inserted in the center of the cake comes out clean.
- Cool in pan for 10 to 15 minutes.
- Remove to wire rack.
- Cool completely.
MILLION DOLLAR POUND CAKE (MY VERSION)
I made this pond cake based on Southern Living's Million Dollar Pound Cake recipe, but had to sub a couple of ingredients so that I could use what I had onhand. It turned out pretty decent, so I am writing it down here before I forget what I did! Just a couple of notes: 1) Since this cake has no baking powder or baking soda, I make sure the butter, sugar, and eggs cream together for quite a while to incorperate air into mixture-- anywhere from 5 to 10 minutes. 2) The bake time is what was indicated on the original recipe, but I find it takes about 10 more minutes in my oven.
Provided by SuzV2796
Categories For Large Groups
Time 1h40m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- In a larger mixing bowl, cream the butter with the sugar. Add the eggs, one at a time, and cream mixture until light and fluffy-- 5 to 10 minutes.
- Add the flour alternately with the evaporated milk, beginning and ending with the flour. Pour into a greased and floured tube cake pan. Place pan on a cookie sheet and put into a preheated 300 degree oven.
- Bake until toothpick inserted comes out clean, anywhere from 1 hour 40 minutes to 1 hour 55 minutes.
- Let cake cool in pan for 10-15 minutes before turning out of pan to cool completely on a rack. Flavors are even better the next day.
Nutrition Facts : Calories 544.7, Fat 27.8, SaturatedFat 16.8, Cholesterol 153.3, Sodium 222.1, Carbohydrate 67.9, Fiber 0.9, Sugar 41.1, Protein 7.1
MILLION DOLLAR POUND CAKE RECIPE - (4.7/5)
Provided by msippigrl
Number Of Ingredients 11
Steps:
- Grease and flour a 10-cup tube pan, or 2 loaf pans. Set aside. Preheat oven to 300 F. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In another large mixing bowl, beat butter and shortening on medium speed of mixer until smooth and very creamy, 3 4 minutes. GRADUALLY the add sugar, continuing to beat until light and fluffy. Add eggs, ONE at a time, beating just until each one is incorporated. Beat in the flour mixture and milk, ALTERNATELY in thirds, into the creamed mixture, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in the vanilla and almond extracts. Pour into prepared pan/pans. For tube pan, bake for about 1 hour and 30-40 minutes or until a long wooden pick inserted in center comes out clean, for loaf pans, about 1 hour and 10-15 minutes. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.
MILLION DOLLAR POUND CAKE
I got this from a local Elementary PTA cookbook. Its really easy and tastes great in the summer with fresh Strawberries and whipped cream!
Provided by Little Bee
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325' Cream butter and sugar together.
- Add eggs, 1 at a time.
- Add milk, flour, vanilla, and lemon.
- Mix well (do not beat or over mix or cake will be tough) Place mixture in a tube pan sprayed well with non stick cooking spray.
- Bake at 325' for 1 hour and 30 minutes.
Nutrition Facts : Calories 667.9, Fat 40.5, SaturatedFat 24.5, Cholesterol 225.7, Sodium 308.3, Carbohydrate 69.3, Fiber 1, Sugar 40.4, Protein 8.3
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MILLION DOLLAR POUND CAKE
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5/5 (71)Calories 496 per servingCategory Dessert
- Preheat the oven to 300°F. Butter and flour an angel food/tube pan with a removable bottom. Set aside.
- In the bowl of a stand mixer using the whisk attachment whisk together the butter, vanilla and almond extracts. Whip for 5 minutes on medium-high.
- Switch to the paddle attachment Add the sugar gradually beating on medium until light yellow in color. (Around 5 minutes)
- Add the eggs one at a time beating well after each addition. Scrape the sides of the bowl as needed.
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