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.

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