Irish Cream Pound Cake

By gbvampy1

Ingredients

• • 12 tablespoons Unsalted Butter, softened
• • 3 ounces cream cheese
• • 1 ½ cups granulated sugar
• • 2 cups flour
• • 1 teaspoon salt
• • 1 teaspoon baking powder
• • 5 eggs, lightly beaten
• • 2 teaspoons vanilla extract
• • ¼ cup Irish Cream Liqueur

Details

Servings 1
Preparation time 15mins
Cooking time 110mins

Preparation

Step 1

Preheat oven to 325 degrees. Lightly grease a 9 x 5 loaf pan and set aside.

Place butter and cream cheese in a large bowl and cream on high until light and fluffy.

Whisk together sugar, flour, salt and baking powder in a medium bowl; add to butter mixture and beat until well-combined. (It will look crumbly and sandy at first, but keep beating it until it resembles a somewhat dry cookie dough that clumps together.)

Whisk together the eggs, vanilla and Irish Cream Liqueur in a small bowl. Add liquid to batter in 3 batches, beating well after each addition.

Pour batter into prepared pan and bake for 55 minutes. Lightly tent pan with foil to keep from overbrowning and bake for another 25-35 minutes or until toothpick inserted in loaf comes out clean.

Cool for 10 minutes in pan and then remove from pan to cool completely on wire rack.