Irish Cream Pound Cake {Happy Saint Patricks Day}

Happy Saint Patrick's Day Everyone. Another holiday, another excuse to make a yummy cake. How does a Irish Cream Pound Cake with Irish Cream Glaze sound? It sounded divine to me, and looked even yummier in the March Issue of Cooking with Paula Deen.

I love pound cakes so I was up for this challenge. This pound cake was easy to throw together. I really wanted to make this cake for two reasons. One because of the addition of the Irish Cream Liqueur, and two because my sister is due to fly in today from San Diego.

I am so excited, I really wanted to have a special little something baked up for her. I didn't have any Irish Cream Liqueur, but I did have Irish Cream Syrup. This cake is the bomb!! so moist and yummy with flavor, I am so glad I chose this cake to make. Well I am off to get some last minute cleaning taken care before we have to pick her up at the airport.

Happy Saint Patrick's Day to all my readers.
May each pedal of a Four Leaf Clover; bring you Good Health,
Good Luck, L♥VE and Happiness.

These are the ingredients you will need:
Butter, brown sugar, sugar, eggs, all purpose flour, baking powder, salt, milk, Irish cream liqueur or Irish cream syrup and powdered sugar.

preheat oven to 325 degrees. Spray a 12 cup fluted pan with nonstick spray with flour. In a large bowl beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs one at a time beating well with each addition. In a medium bowl combine flour, baking powder and salt.

gradually add flour mixture to butter mixture alternating with milk.

Beginning and ending with flour mixture, beating well after each addition.

Stir in Irish Cream ( I used Torani's Irish Cream Syrup)

Mix well.

Sspoon batter into prepared pan. (Love my vintage Nordic Ware Bundt Pan)

Bake for 1 hour and 15 - 20 minutes or until wooden pick inserted to the center comes out clean. Let cake cool in pan for 10 minutes.

then remove and let cool completely on a wire rack.

Prepare the Irish cream glaze. Place a plate under your cooling rack or waxed paper to catch all the glaze. That way it does not pool all on your serving platter. Drizzle the Irish Cream Glaze over the cake garnish with fresh mint and a sliced strawberry , if desired. Transfer cake to serving plate.

Irish Cream Pound Cake W/Irish Cream Glaze

1 1/2 - cups butter
2 - cups firmly packed brown sugar
1 - cup granulated sugar
5 - large eggs
3 - cups all purpose flour
1 - teaspoon baking powder
1/2 - teaspoon salt
3/4 - cup whole milk
1/4 - cup Irish cream liqueur or Irish cream syrup (Torani brand)

Preheat oven to 325. Spray a 12 cup fluted pan with not stick spray with flour. In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy.

Add eggs one at time, beating after each addition. In a medium bowl, combine flour, baking powder and salt.

Gradually add flour mixture to butter mixture alternately with milk., beginning and ending with flour mixture beating after each addition.

Stir in Irish cream. Spoon batter into prepared pan, and bake for 1 hour and 15 - 20 minutes or until a wooden pick inserted in the center comes out clean.

Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.

Drizzle Irish Cream Glaze over cake. Garnish with mint leaves and strawberries if desired.

Irish Cream Glaze

2 - cups confectioners sugar (powdered sugar)
3 - tablespoons Irish cream liqueur or Irish cream syrup

Combine sugar and Irish cream whisking until creamy. If the glaze is still a bit thick just add some milk a tablespoon at a time. Drizzle over cooled cake.



~~louise~~ said…
And the Top of Morning to you too!!!! Happy Saint Patrick's Day. What an amazing recipe.

Thanks so much for sharing...
Erin said…
Think you could irish coffee creamer??
What a pretty cake! You never cease to amaze me with your great recipes and decorators touch to the dishes.

Tina Butler said…
Louise that cake is amazing I gobbled up that piece I sliced off.

Erin,Nick and Merrick I never would of thought of using the irish creamer. Good Idea I bet it would work. We have so many of the coffee syrups, so that is why i gave the syrup a try. I can only imagine what it would be like with Irish Cream Liqueur. Ü

Evening Shade Morning Latte, Happy St. Patricks day to you!!! I love trying out new recipes. I thought the little St. Pattys Bear would look cute in the middle ~grins~
Anonymous said…
I'm loving your recipes. By the way, I linked to you in a post about doing the marshmallow covered brownies, here:
Heidi said…
Another amazing looking recipe. If you got this from Paula Deen you know it will be sinfully good! Hope you have a good St.Patricks Day and I hope your little man is feeling better.
Joie de vivre said…
Saw a pic of this cake over at the Friday friends in her blogroll. Had to come over and say it looks yum.
Wow, that cake really sounds and looks good! Wish I had a slice and some coffee right now!!
Meg said…
This one is beyond amazing.
tam said…
Holy Cow that cake sounds like sunshine on my taste buds sister! Hope you have an awesome week~Smiles~Tam!
♥ mesa para 4 said…
What a beautiful cake...
Live.Love.Eat said…
You had me at Irish Cream Liqueur!!!! I would def get it just to make this and then use the extra for coffee on the weekends!
Ingrid_3Bs said…
Yum, that does look good! Hope you enjoy your time with your sister!

Btw, I made your marshmallow frosted brownies on Monday night for one of the twins' classes. They're probably eating 'em now. Will let you know what was said. I didn't get any photos but will be making a batch for home soon. Thx, for sharing the recipe!
Erin said…
NOT good w Irish coffee creamer : (
Def. had an "off taste" as my hubs put it!
Melissa said…
I'm a big Paula Deen fan. I bet this was delicious! Perfect for St. Patty's day!
Lynette said…
Mmmmm.....I love pound cake and I love Paula Dean! Can't go wrong with this one. Looks delicious!
Tina, excellent pound cake. You are so smart to use the syrup in lieu of actual liqueur. I'm saving this recipe.
Anonymous said…
Excellent! Knew I had to make it and glad I did. A real keeper.
MaryFran said…
I have printed this up and I will be making this cake either today or tomorrow to share with my coworkers. My only addition, I plan on using homemade Irish cream.

How to make your own Irish Cream |
Anonymous said…
I really like when people are expressing their opinion and thought. So I like the way you are writing
Unknown said…
Sounds awesome can't wait to make it.
AnnMarie Cunniff
Anonymous said…
New to your sight but love it so far! I actually own a coffee shop and we use the flavored Toranis all the time in brownies instead of the water recipes call for! We made Brownies with the Peppermint flavoring and added chopped Andes into the mix! Oh wow!!! We iced them with cream cheese fosting and sprinkled the Andes on top!!! Think I will do the Irish Cream added to the icing on top of chocolate cupcakes and then dip them in chocolate! Ok headed to the kitchen!!!! Looking forward to reading more from you!