Bailey’s Irish Pound Cake
St. Patrick’s Day is a wonderful excuse to have a little fun and, of course, enjoy some cake! I was so excited to try this recipe for Bailey’s Irish Pound Cake since I LOVE pound cake!! I did some tweaking with the frosting flavor and also made it a three layer instead of a bunt, and the final result was so yummy!! One taste and you’re ready to dance an Irish jig or sing a chorus of “When Irish Eyes Are Smiling”!
Bailey’s Irish Pound Cake Recipe
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups Brown Sugar, firmly packed
- 1/2 cup Bailey’s Irish Cream Liqueur
- 1 cup sugar
- 1/2 cup whole milk
- 1 1/2 cups unsalted butter, room temperature
- 5 eggs
Directions: Preheat oven to 325°F and prepare three 8 inch round baking pans or 1 Bunt pan. Combine flour, baking powder and salt in a small bowl and set aside. In a small liquid measuring cup mix Irish Cream and milk and set aside. In a large bowl beat butter and sugars at medium speed until fluffy. Add the eggs, 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 about 55 minutes (increase baking time for bunt pan) or until a wooden toothpick comes out clean. Allow the cakes to cool in pan 15 minutes. Remove cakes from the pans to a wire rack and cool completely.
Bailey’s Irish Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 ounces cream cheese
2¼ cups confectioners’ sugar
½ teaspoon salt
¼ cup Bailey’s Irish Cream Liqueur
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
Directions: In a large bowl, cream the butter cream cheese until smooth. Beat in the confectioners’ sugar gradually and then add the salt, Bailey’s Irish Cream, and extracts. Ice and decorate cake as desired.
Happy Baking, Harmony Designs Photography