Bailey's Irish Cream Pound Cake
- For the Cake:
- 1 1/2 cups butter, softened
- 2 cups light brown sugar, firmly packed
- 1 cup sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup whole milk
- 1/4 cup Irish Cream Liqueur (e.g. Bailey’s Original Irish Cream)
- For the Glaze:
- 2 cups powdered sugar, sifted
- 3 TBS Irish Cream Liqueur (more Bailey’s)
- If glaze is clumpy, add about 1/4 cup black coffee to smooth it out.
Adapted from disneymamas.com
Preheat your oven to 325 degrees.
Spray a 12-cup fluted bundt pan with nonstick baking spray.
In a stand mixer, beat butter, brown sugar and white sugar together at medium speed until creamed and fluffy.
Add eggs, one at a time, beating well after each addition and scraping sides of the bowl as necessary.
In a medium bowl combine your flour, baking powder and salt; set aside.
In a liquid measuring cup combine your milk and liqueur (or creamer).
Gradually add flour mixture to butter mixture, alternately with milk mixture.
Begin and end with flour, beating well after each addition.
Spoon batter into bundt pan and back for 1 hour and 15 to 20 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool cake in pan for 10 minutes.
While cake is cooling make glaze.
Combine powdered sugar and Irish Cream liqueur in a mixer fitted with the whisk attachment. Beat until smooth, adding additional liqueur (or coffee) if glaze is too thick or won’t smooth out.
Flip over onto wire rack and allow to cool completely.
If cake releases from pan immediately, great! if not, just check it every few minutes and remove the pan once the cake has released.
Once cake has released from pan drizzle with glaze.
Set a baking sheet underneath the cake to catch glaze that drips off.