March 17, 2013

Baileys Pound Cake


I don't have a drop of Irish blood in my body. I'm perfectly happy to skip the corned beef and cabbage. Colcannon? No thank you. Guinness? Pass. And Jameson's Irish whiskey? Let's just say there's a story there that I wish I could forget.

the star of this show
But Baileys Irish Cream. Now that's another story. Back in college, my friends and I drank B-52s, that insanely delicious combination of Baileys, Kahlua and Amaretto. These days, I sip Baileys over ice. I stir it into hot chocolate. I pour some in the blender when I'm making a milkshake. And on Friday nights, when I want something simple but satisfying, I drizzle it over vanilla ice cream. 

This weekend, in honor of Saint Patrick's Day (to which, I think you've gathered, I have no allegiance other than my love of Baileys), I baked it into a pound cake. Yes, I did. And yes, it was delicious.

This cake is great with a dusting of powdered sugar. Top it with some chocolate whipped cream if you'd like.

Or heck, just drizzle some more Baileys on top.

Cream together butter, salt and sugar.

Add the eggs and vanilla extract. Mix until combined.

Add the Baileys and mix again. At this point, the batter might look a little curdled. Don't worry. It's fine.

Combine the flour and baking powder.

Add it to the Baileys and egg mixture and beat until beautifully smooth.

Transfer batter to a the loaf pan and bake.

For the whipped cream, beat heavy cream at low speed until small bubbles form.

Add vanilla, cocoa powder and confectioner's sugar. 

Beat on medium-high speed until stiff peaks form.

When the cake is golden brown and a toothpick comes out clean, remove it from the oven. Let it sit in the pan for 10 minutes.

Then remove it from the pan and it let it continue to cool on a baking rack.


And serve with a dusting of powdered sugar.

Or topped with some chocolate whipped cream.

Baileys Pound Cake

Recipe from MomFoodie

1 cup unsalted butter (2 sticks)
1 cup sugar
1 tsp kosher salt
3 eggs
1 tsp vanilla extract
1 cup Baileys Irish Cream
2¼ cups flour
2½ tsp baking powder
Chocolate whipped cream, to serve (recipe, below)

1.    Preheat oven to 350 degree. Grease and flour a 9 x 5 inch loaf pan.
2.    Cream butter, sugar and salt together.
3.    Add the eggs, one at a time, and mix until combined. Add the vanilla.
4.    Pour in the Bailey’s and mix well.
5.    Combine flour and baking powder. Add to the egg mixture, a little at a time. Beat until batter is silky smooth.
6.    Pour batter into prepared pan.
7.    Bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean.

Makes one 9 x 5 inch loaf.

Chocolate Whipped Cream

2 cups heavy cream
1 tsp vanilla extract
2 Tbsp unsweetened cocoa powder
2 Tbsp confectioner's sugar

1.    Beat heavy cream at low speed until small bubbles begin to form.
2.    Add vanilla, cocoa powder and confectioner's sugar. Increase speed to medium-high and beat until stiff peaks form.

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