Tomorrow’s St Patrick’s Day… Every year I make an Irish cream bundt cake for St. Patrick’s Day. Previously I used a recipe I found on Allrecipes that uses a yellow cake mix as a base. This year, I thought I’d change it up and make a pound cake.
This pound cake is dense, moist and velvety. You can taste the Irish cream, though it is very subtle. The glaze also has Irish cream and eaten together, you can really taste the Irish cream in the cake.
For the Cake
- 1 1/2 cups cake flour
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 3 eggs
- 1/2 cup sour cream
- 1/2 tbsp vanilla extract
- 1/3 cup Irish cream liquor
For the Glaze
- 1 cup powdered sugar
- 2 tbsp irish cream
- about 2 tsp milk
Preheat oven to 325ºF. Line a 9 x 5 pan with parchment paper.
Sift together the flour, baking soda and salt. Set aside.
In large mixing bowl, cream the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add half the flour mixture and mix on low speed. Then add in the sour cream, irish cream and vanilla extract and mix again. Finally add in the rest of the flour and mix until everything is just blended.
Pour the batter into the prepared pan and spread evenly. Bake for about 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake completely before glazing.
To make the glaze, mix all ingredients in a bowl. You may need to add more milk to get the desired consistency. You want the glaze to be liquidy but you don’t want it too thin that it becomes translucent.