Bailey’s Irish Cream Poundcake

Bailey’s Irish Cream Poundcake

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Ingredients

For the Cake:
• 1 C. unsalted butter (room temperature)
• 1 2/3 C. all-purpose flour
• 2/3 C. light brown sugar
• 1/2 C. granulated sugar
• 4 large eggs (at room temperature)
• 1 1/4 t. baking powder
• 1/2 t. fine sea salt
• 1/2 C. Irish cream liqueur
For the Glaze:
• 1 1/4 C. confectioners' sugar
• 3 T. Irish cream (or more as needed-I used more to get a pouring consistency)

Instructions

1. Preheat your oven to 350 degrees F. and prepare a 9-inch loaf pan by spraying it with non-stick spray and dusting it with a bit of flour.
2. Cream butter, brown sugar and granulated sugar together in the bowl of a stand mixer fitted with the paddle attachment at medium speed until the mixture is light and fluffy. This will take about 5 minutes. Add eggs one at a time while running the mixer at medium speed. Scrape down the sides of the bowl after the addition of each egg. This should take about 30 seconds for each egg.
3. In a separate bowl, whisk flour, baking powder and salt together. Slowly, add this dry mixture to the butter mixture in your mixer bowl and mix until the dry mixture is fully incorporated. This will only take about 30 seconds. Add the Irish Cream and mix on low to combine for about 15 seconds more.
4. Pour your batter into the loaf pan you have prepared and spread it so that it makes an even layer.
5. Bake cake at 350 degrees F. for 55 to 65 minutes. When your cake is done, a skewer inserted in the center of the cake will come out clean. (I baked my cake for about 60 minutes. For the last few minutes, I put a piece of foil over the top of the cake to keep it from getting too done on top.)
6. Set cake on your counter to cool for about 10 minutes and then unmold it onto a wire rack to cool completely before applying the glaze.
7. To make the glaze, mix confesioners' sugar and Irish Cream until you have the glaze at the consistency you want for your cake. Pour the glaze over the cake and let it cool.
8. Cook's Note: I covered my cooked cake in plastic wrap and let it sit over night. Both the texture and the flavor of the cake were better on the second day. This cake dries out very quickly. Be sure to keep it tightly wrapped.

Nutrition

Calories

3731 cal

Fat

186 g

Carbs

509 g

Protein

23 g

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