This Bailey's Irish Cream Pound Cake has quite a kick! The creamy cake is perfect for celebrating.
This Bailey's Pound Cake recipe is a revolt against all the "busy" St. Patrick's Day desserts out there right now. Don't get me wrong, I love those cute desserts & combining different flavors or spirits into a recipe is great fun. Here I just wanted to celebrate a single ingredient... Irish cream liqueur and a simple pound cake seemed a good way to go.
I wanted the flavor of the Bailey's to really shine through, unmudded by other flavors. To achieve this, I went with the ever popular KISS principle (Keep It Simple Stup*d). Ingredients such as vanilla which are commonly added into desserts were promptly nixed. The Bailey's would handle all the flavor tasks in this cake recipe, as well as providing the liquid element too. There was no plan for all the liqueur to bake off in this recipe (and it doesn't).
Still want more Irish Cream? Serve my Buttery Nipple shots or coffee with Baileys along with the cake.
Bailey's Pound Cake
Ingredients
- 1 cup unsalted butter 2 sticks
- 1 cup sugar
- 1 teaspoon Kosher salt
- 3 eggs
- 1 cup Bailey's or Irish cream liqueur of choice
- 2 ¼ cups flour
- 2 ½ teaspoon baking powder
Instructions
- Preheat oven to 350 degrees & grease and flour loaf or bundt pan*.
- Cream butter, sugar and salt together.
- Whisk the eggs, then add to bowl, pour in the Bailey's. Mix well.
- Add the flour and baking powder (preferably mixed together first) a bit at a time. Make sure the batter is well beaten and silky smooth.
- Pour batter into prepped pan.
- I made this in a bundt pan (35 minute bake time), but would recommend using a loaf pan instead *(around 50-60 minutes)
Nicky says
This sounds great. I like making pound cake because it freezes well. I can bake one, cut off a few slices, and freeze individual portions for later. That way I'm not tempted to eat the whole thing. I found you at the Wednesday Round Up.
Angela says
This look delicious and I happen to love Baileys Irish Cream! Thanks for sharing at The Wednesday Roundup!
Nicole says
I'd like to make this in mini loaf pans to give out to coworkers for the St. Pats holiday. Knowing how much it puffs up, how much of a mini loaf pan would you recommend filling with the batter? Halfway? 2/3s of the way? Thanks so much!
Robin Gagnon says
I would say 2/3 would be about right. The batter does puff up, but not a crazy amount.
FABBY says
Wow, it sounds fabulous...I adore Baileys on my coffee too! Thanks for sharing and happy St. Pat's to you!
FABBY
Maria says
I loveeeeee this recipe! I've made it a dozen times and it always comes out great! I add more Baileys though and top it with a Bailey's glaze.....
Thanks for sharing!
Robin Gagnon says
Your Bailey's Cake must REALLY be kickin' 😀
[email protected] says
I'm all for this. I like my St. Patrick's Day Irish subtle like this, especially because the closest my heritage gets to Ireland is Portugal. And that's not close at all.
Patricia says
I want a Bailey's CHOCOLATE Pound Cake. If I add cocoa from a can (say 3/4 cup or so) do I have to add more liquid and/or more sugar? Any ideas would be appreciated. Thanks.
Robin Gagnon says
It is hard to really say, since I haven't done it (yet).
Your cocoa measure sounds about right. You may be OK on sweetener, but will likely need to add at least a couple tablespoons of liquid (coffee or milk perhaps).