Bailey’s Butter Pound Cake & Glaze
Cake
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter room temperature
- 3 cups granulated sugar
- 5 extra large eggs room temperature
- 1/4 cup Bailey's Irish Cream
- 1 cup buttermilk room temperature
- Glaze
- 3 cups powdered sugar sifted
- 1/2 cup Bailey's Irish Cream
- heavy cream to make a thin consistency
How to Make It
- DO NOT PREHEAT THE OVEN.
- Prepare a 10-inch Bundt pan or tube pan. Set aside. I used the floured non-stick spray. It stuck just a little on the sides, so a heavy spraying is warranted.
- Whisk the flour, baking soda and salt in a medium bowl. Set aside.
- Cream butter and sugar in the bowl of a stand mixer or large mixing bowl if using a hand mixer until well combined.
- Add the eggs one at a time and beat until light and fluffy. Scrape down the sides.
- Add the Bailey’s to the buttermilk.
- Add the dry ingredients and buttermilk alternately. Begin and end with dry ingredients. The batter will be thick.
- Pour the batter into the prepared Bundt pan and place in a COLD oven.
- Bake at 300 degrees for 70-90 minutes or until a wooden skewer inserted comes out clean. I baked mine for 90 minutes.
- Remove the cake and cool on a wire rack. Using a skewer or long meat fork put holes all around the cake. Spoon half the glaze over the cake and allow to soak in and cool for 10 minutes. I used a small ladle.
- Transfer cake onto a serving plate. Poke holes in the top of the cake using a wooden skewer or meat fork and drizzle the remaining glaze over the cake.
- When cool, cover and store in an air-tight container until time to serve.
- Glaze
- Add the Bailey’s to the powdered sugar and mix well. I sifted the powdered sugar to avoid any lumps.
- Add milk or cream to get to the right consistency. This should be very thin, almost like gravy to soak into the cake.
No comments:
Post a Comment