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    Home » Cakes

    Irish Cream Pound Cake

    Mar 16, 2010 · Modified: Nov 27, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Irish Cream Pound Cake - Andrea Meyers

     

    It’s that time of year, time for me to dust off my Irish genes—which are mingled with Scottish, a bit of Cherokee Indian, as well as a few others that I’m not sure about—and enjoy a bit of my family heritage. We’ll have some Irish stew, Irish soda bread, and at least one dessert with some of our favorite Irish flavors: Irish cream and Guinness.

    Carolans Irish Cream - Andrea MeyersI was in my 30s when I had my first taste of Irish cream, and since then it has become a staple in our bar. I’ve tried just about every brand of Irish cream I’ve come across, and my personal favorite is Carolans. Though Baileys still holds the number one spot in terms of worldwide sales, Carolans is the number two seller and costs substantially less. The texture is a little lighter than Baileys, but still very smooth and creamy, and I like the honey flavor in it.

    The flavor of the Irish cream is subtle in this Irish cream pound cake and a little more pronounced in the glaze, just enough to let you know it’s there but not overwhelming. The pistachios are optional, but I like the spark of green color they add.

    Happy St. Patrick’s Day!

    Irish Cream Pound Cake slice - Andrea Meyers

    [Updated January 18, 2011.]

    Irish Cream Pound Cake - Andrea Meyers
    Print Pin

    Irish Cream Pound Cake

    Makes 1 10-inch tube can or 2 9x5 loaf cakes.
    Prep Time20 mins
    Cook Time1 hr 15 mins
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Keyword: cake, Irish cream, pound cake
    Servings: 16
    Calories: 544kcal

    Equipment

    • stand mixer with paddle attachment
    • 16 cup tube pan or 2 (9x5) loaf pans, greased and floured
    • medium bowl
    • small bowl

    Ingredients

    Cake

    • 1½ cups unsalted butter (softened)
    • 8 ounces cream cheese (softened)
    • 3 cups granulated sugar
    • 6 large eggs
    • 3 cups unbleached all-purpose flour
    • ½ teaspoon salt
    • ¼ cup Irish cream liqueur (I prefer Carolans Irish Cream, but you can use whatever brand you like. You can use milk instead.)
    • 1½ teaspoons vanilla extract
    • 1 cup chopped pistachios

    Glaze

    • 1 cup confectioners sugar (sifted)
    • 1 tablespoon Irish cream liqueur
    • 2 to 3 teaspoons milk
    US Customary - Metric

    Preparation

    Cake

    • Set oven rack in the middle and preheat oven to 325° F/165° C.
    • In the bowl of the stand mixer, cream together the butter and the cream cheese. Add the sugar a little at a time, mixing on medium speed until light and fluffy.
    • Add the eggs, one at a time, mixing on low just until the yolk is no longer visible. Don’t overmix.
    • In the medium bowl, sift together the flour and the salt. Add ⅓ of the flour and salt to the butter mixture and mix on low just until blended. Add the vanilla and ½ the Irish cream and mix in, then ⅓ of the flour and mix, the remaining Irish cream, and finally the rest of the flour. Be gentle. Don’t over mix, or the cake will be tough and lose volume. You can also do this part by hand using a spatula to fold in the flour and Irish cream.
    • Gently fold in the pistachios.
    • Pour into the prepared tube/loaf pan(s) and smooth the top of the batter with a spatula. Bake for 1 hour 15 minutes (loaf pans) or1 hour 45 minutes (tube pan). Use a long bamboo skewer to test doneness. Skewer should come out dry, but may have a few crumbs clinging. Remove from oven and cool in the pan on a wire rack for 15 minutes. Remove from pan and cool completely on the wire rack.

    Glaze

    • In the small bowl, whisk together the confectioners sugar and the Irish cream. Add a little milk at a time, adding just enough to make the glaze easy to pour. Drizzle over the cake and allow to rest a few minutes, then serve.

    Nutrition

    Calories: 544kcal | Carbohydrates: 67g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 123mg | Sodium: 146mg | Potassium: 150mg | Fiber: 1g | Sugar: 47g | Vitamin A: 831IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg
    Tried this recipe?Share in the comments!

     

    More Recipes to Celebrate St. Patrick's Day

    Guinness Gingerbread Cake - Andrea Meyers
    Guinness Gingerbread Cake
    Guinness Milk Chocolate Ice Cream - Andrea Meyers
    Guinness Milk Chocolate Ice Cream
    Irish Soda Bread - Andrea Meyers
    Irish Soda Bread

    More Recipes with Irish Cream from Other Blogs

    • Cocktail Hacker – Homemade Irish Cream
    • Nook & Pantry – Guinness Chocolate Cupcake with Bailey’s Cream Cheese Frosting
    • Bake or Break – Irish Cream Brownies
    • The Hungry Mouse – Oreo & Irish Cream Milkshake
    « Pesto Hummus
    Roasted Tomatillo Soup with Chicken (Sopa Verde con Pollo) »

    Reader Interactions

    Comments

    1. Rosa says

      March 17, 2010 at 4:15 am

      That cake must be delicious!

      Cheers,

      Rosa

    2. tasteofbeirut says

      March 17, 2010 at 9:28 am

      Irish cream pound cake sounds wonderful! I will make it for Easter, since I missed St Pat's day and will offer it to my Irish neighbor Mary!

    3. maris says

      March 17, 2010 at 1:09 pm

      Sounds like a great alternative to the Guiness stout cakes and Irish soda breads that people make around this time of year. And what could be wrong with a sentence that has the words "cream pound cake!?"

    4. Kimberly Butler says

      March 17, 2010 at 1:11 pm

      This pound cake recipe was delicious! I had a taste straight from the Chef!
      Thanks Andrea! Loved it!

    5. Joanne says

      March 17, 2010 at 7:49 pm

      I love baking with irish creme. It adds this amazing flavor to everything. This pound cake looks delicious! I love that you added pistachios in as well.

    6. Alisa - Frugal Foodie says

      March 18, 2010 at 11:53 am

      I'm not sure that I have ever had Irish Cream, but it sounds like a divine combination for pound cake!

    7. Miguel says

      March 18, 2010 at 9:53 pm

      This looks great, being in Hawaii, I've got to wonder how this would taste with macadamia nuts.

    Trackbacks

    1. uberVU - social comments says:
      March 17, 2010 at 2:50 pm

      Social comments and analytics for this post...

      This post was mentioned on Twitter by SoCalSustenance: Loving this! RT @AndreaMeyers {new post} Irish Cream Pound Cake http://goo.gl/fb/JYms...

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      June 28, 2011 at 7:44 pm

      [...] Mojito Pound Cake on Erin Cooks Lemon Ricotta Pound Cake with Berries on Two Peas and Their Pod Irish Cream Pound Cake on Andrea Meyers {id:"post-3677",affiliate:"7139ccde5474573",size:"3"} ROUXBE COOKING SCHOOL & [...]

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