Best 3 Irish Cream Pound Cake Recipes
Indulge in the delightful Irish Cream Pound Cake, a culinary masterpiece that tantalizes taste buds with its rich, moist texture and irresistible Irish cream flavor. This classic pound cake is elevated with the addition of Irish cream liqueur, infusing each bite with a velvety smoothness and a hint of boozy warmth. It's a perfect treat for St. Patrick's Day celebrations, afternoon tea parties, or any occasion that calls for a sweet indulgence. The article presents three variations of this delectable cake: a classic version, a chocolate swirl variation, and a decadent Irish cream glaze topping.
The classic Irish Cream Pound Cake recipe embodies the essence of this timeless dessert, showcasing the perfect balance of flavors and textures. With simple, accessible ingredients, this recipe yields a moist, tender crumb that melts in your mouth.
For those who desire a more indulgent experience, the Chocolate Swirl variation adds an extra layer of decadence. Rich chocolate swirls are swirled throughout the batter, creating a visually stunning and taste-bud-pleasing treat.
Finally, the Irish Cream Glaze Topping elevates the cake to new heights of indulgence. This luscious glaze is made with Irish cream liqueur, powdered sugar, and a touch of butter, resulting in a silky, flavorful coating that perfectly complements the moist crumb of the cake.
Whether you're a seasoned baker or a novice in the kitchen, these Irish Cream Pound Cake recipes are sure to impress. They offer a delightful blend of flavors and textures, making them perfect for any occasion.
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
CHOCOLATE CHIP IRISH CREAM POUND CAKE
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
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
CHOCOLATE CHIP IRISH CREAM POUND CAKE RECIPE - (4.2/5)
Provided by mytastytreasures
Number Of Ingredients 20
Steps:
- Preheat oven to 325°F. Combine chocolate chips and 1 teaspoon flour in a small bowl; toss. Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt. Place cream cheese and butter in a bowl; beat with a mixer at high speed to blend. Add granulated sugar, brown sugar, and vanilla; beat until blended. Add eggs, 1 at a time; beat well after each addition. Beat on high speed 1 minute. With mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Fold in chocolate chips. Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 325° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake, or use glaze below. GALZE: Add all the ingredients in a small bowl except the cappuccino chips and mix until smooth and pourable. Add more milk a half teaspoon at a time if needed. Top the cake with Cappuccino chips before the glaze sets up.
Tips:
- For a smoother batter, use room-temperature ingredients.
- Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a lighter, more tender cake.
- Gradually add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the dry ingredients. This will help to ensure that they are evenly distributed throughout the batter.
- Add the dry ingredients to the wet ingredients in three additions, alternating with buttermilk. Begin and end with dry ingredients.
- Mix just until the ingredients are combined. Overmixing will result in a tough, dense cake.
- Pour the batter into a greased and floured loaf pan. Tap the pan on the counter a few times to release any air bubbles.
- Bake the cake in a preheated oven at 325°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before glazing.
Conclusion:
Irish Cream Pound Cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist, tender crumb and rich, flavorful glaze, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try!
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