Irish Cream Pound Cake With 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)
Adapted from mommyskitchen.net
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.