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)