Irish Cream Coffee Pound Cake Recipes

IRISH CREAM POUND CAKE

Steps:

• Preheat oven to 325°F
• Generously grease and flour 12-cup bundt pan.
• Beat butter in large bowl until smooth.
• Add sugar and continue beating until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• At low speed, add flour and Bailey's liqueur alternately, beginning and ending with flour. Mix well after each addition.
• Stir in vanilla and chocolate liqueur.
• Pour into prepared pan. Bake 1 hour and 10 minutes to 1 hour and 20 minutes or until toothpick inserted near the center comes out clean.
• Cool in pan 10 minutes; invert onto cooling rack.
• Cool completely. Sprinkle with 1 tablespoon confectioners sugar if desired.
• In small mixing bowl, beat whipping cream until soft peaks form.
• Gradually add confectioners sugar.
• Add vanilla and liqueurs.
• Continue beating until stiff peaks form.
• Cut cake into serving pieces; top each serving with a dollop of Irish Cream topping.

IRISH CREAM & COFFEE POUND CAKE

Steps:

• 1. This recipe was baked in 2 (9 cup) capacity Bundt Pans, they are called Stained Glass Pan. I ordered them from WILLIAM & SONOMA, BUT I AM SURE YOU CAN FIND THEM IN OTHER STORES AND PLACES AS WELL. Preheat oven to 300 degrees F. Otherwise use a 12 -15 cup capacity Bundt pan if not using two pans.
• 2. This is what the inside of the cake pan looks like, and I used BAKERS JOY, TO SPRAY THE PAN WITH INSTEAD OF BUTTER & FLOUR, AS SUGGESTED IN THE ORIGINAL RECIPE. I WANTED TO REACH ALL OF THE NOOKS AND CRANNIES IN THE PAN. Note Bakers Joy has flour in the baking spray.
• 3. Add coffee & water to a small bowl and microwave till very hot or boiling. Set aside to cool. When cooled add the vanilla bean paste or extract, & amaretto, stir to blend. Then add the Irish Cream liqueur, and stir to blend. set aside till needed.
• 4. Add butter to mixer and beat for about 3 minutes till creamy. The original recipe was from this book.
• 5. Now add sour cream and beat an additional 3 minutes till blended.
• 6. Add sugar about a third at a time, beating well after each addition. Beat until mixture is creamy and smooth and there are no visible sugar granules in mixture. About 8 to 10 minutes.
• 7. Break all 6 eggs into a medium size bowl, check to make sure there are no egg shells. Now add eggs one at a time to creamed mixture, beating well after each addition.
• 8. Now add flour to creamed mixture about a third at a time, and alternate with the liquid mixture, until all of each has been added.
• 9. Prepare cake pan with butter and dust with flour, if not using bakers joy. Pour batter into cake pan or pans and bake in preheated 300 degree F. oven, and bake for approximately 1 hour & 40 minutes if using one pan or less time if baking in 2 smaller pans. With 2 pans check after 1 hour 20 minutes, by inserting toothpick into center of cake to see if it comes out clean. If it is clean the cake should be done. If not return to oven and check every 5 minutes or so.
• 10. Remove from oven allow to sit in pan 10 minutes then invert onto rack or cake platter to cool completely. Drizzle glaze over cake while still warm if desired. I allowed mine to cool completely so the glaze would stick to the cake.
• 11. To prepare the glaze, add coffee granules & water to a small bowl and heat till hot in microwave, then add the liqueur and sifted powdered sugar, and whisk till blended. DRIZZLE OVER CAKE AS DESIRED.
• 12. SLICE AND SERVE WITH YOUR FAVORITE COFFEE OR TEA.

COFFEE AND IRISH CREAM BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
• Mix together coffee and espresso powder in a small bowl or measuring cup until dissolved. Set aside.
• Mix together flour, baking powder, and salt in a medium bowl until combined.
• Cream together butter, cream cheese, white sugar, and brown sugar in a large bowl until smooth and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Add coffee-espresso mixture and vanilla and mix until combined. Add 1/2 of the flour mixture and stir until just combined. Pour in Irish cream and mix until combined. Add remaining flour mixture and mix until just combined. Fold in mini chocolate chips.
• Pour batter evenly into the prepared pan. Tap pan gently on the counter a few times to disperse any air bubbles.
• Place pan into the preheated oven and bake until the top of the cake springs back lightly when touched, 55 to 60 minutes. Allow cake to cool for 15 minutes in the pan before removing to a wire rack to cool completely.

IRISH CREAM POUND CAKE

Steps:

• 1. Prepare a 10 to 14 cup bundt pan. Melt 1 tablespoon of butter. Add 1 tablespoon of flour and mix to make a paste.
• 2. Paint a layer of the mixture with a pastry brush to the inside of the bundt pan. Set aside. (Your cake will release with ease.)
• 3. In a large mixing bowl, on medium, cream butter and sugars together until fluffy; about 5 minutes.
• 4. Add eggs, one at a time, mixing well after each.
• 5. On low speed, add the flour and salt. Mix until combined.
• 6. Add the Irish cream and the vanilla.
• 7. Mix again.
• 8. Preheat oven to 325 degrees. Spread the batter into bundt pan. Bake for 1 hour and 20 minutes. Every oven is different, so check with a toothpick. It's done when the toothpick comes out moist, but mostly clean.
• 9. Cool the cake in the pan for 10 minutes. Remove from pan and place on a rack to cool completely.
• 10. FOR THE CARAMEL GLAZE: In a saucepan, combine all the ingredients except the powdered sugar. Heat on low until the sugar is melted.
• 11. Turn the heat to medium and bring to a boil. Boil for 3 minutes, stirring occasionally.
• 12. Remove from heat and pour into a heat-proof bowl. Whisk in the powdered sugar. As it cools it will thicken.
• 13. Drizzle the glaze over the cooled cake. Enjoy!

MILLION DOLLAR IRISH CREAM POUND CAKE

Steps:

• 1. Preheat oven to 300 degrees F. Cream butter with sour cream until nice and creamy. At least 5 minutes until mixture is very creamy & blended together. Recipe can make 2 cakes USING A 12 & 6 CUP CAPACITY BUNDT PAN.
• 2. Then gradually add in the sugar, in 1/3 increments, beating well after each addition.
• 3. Break eggs into a medium size bowl, check for egg shells & remove if needed. Add eggs to butter mixture one at a time, beating well after each has been added.
• 4. Sift flour, cornstarch, baking powder and baking soda into a separate medium size bowl. Then set aside till needed.
• 5. Heat the 1/3 cup water with espresso coffee, and stir till blended together.ALLOW TO COOL. Then add in the vanilla Bean Paste and amaretto, and Irish Cream Liqueur, stir to blend together. Mixture may become slightly thickened.
• 6. Now alternate the flour with the liquid mixture, in 3 intervals, ending with the dry flour ingredients, stirring well after each addition. Batter will become a soft tan color.
• 7. NOW REMOVE AT LEAST 4 CUPS OF CAKE BATTER TO A SEPARATE MEDIUM SIZE BOWL. Combine the chips with the heavy cream and heat in microwave for one minute, then remove and stir until chips melts. Repeat if needed for another 1/2 minute. I only needed 1 minute.
• 8. Add the chocolate mixture to the medium bowl with the 4 cups of cake batter, & add the heaping tablespoons of cocoa powder, & stir until completely blended together and batter looks like this. Prep cake Pan by using Baker's Joy cooking Spray or butter and add a dusting of flour.
• 9. Pour about 1/3 of original cake batter into prepared cake pan. Then top with about 1/2 of the chocolate batter,leaving enough room to add additional light colored batter on top. Then smooth top with spatula, and BE SURE TO LEAVE AT LEAST 2 INCHES FROM TOP OF PAN TO ALLOW CAKE TO RISE. Repeat with remaining cake batter using a smaller pan. I used both a 12 cup capacity Bundt Pan and a 6 cup capacity bundt pan.
• 10. Place cake in preheated 300 degree F. oven and bake for approximately 1 hour and 30 minutes, or until toothpick inserted in center of cake comes out clean.
• 11. NOTE :THE BEFORE & AFTER BAKING OF THE CAKE, AND HOW HIGH IT ROSE ABOVE THE TOP OF THE PAN. That is why you should leave at least 2 inches of space to allow cake to rise. Remove & allow cake to cool in pan about 10 minutes then invert onto a platter or wire rack.
• 12. Now dust with powdered sugar, or make glaze by combining glaze ingredients into a small bowl, and drizzling over cake. Can also add a drizzle of chocolate if desired. I garnished top with a few pecan halves.
• 13. Slice and enjoy. This cake has lots of flavor and your guests will love it.
• 14. This is the 12-15 cup NORDIC WARE ANNIVERSARY PAN that I used, for the larger cake. I also used a smaller 6 cup pan shaped identical to the larger one. You can use an 18 cup capacity Nordic Ware pan to make one HUGE CAKE, OR MAKE 2 SMALLER ONES AND SHARE WITH A FRIEND OR NEIGHBOR, OR FREEZE ONE FOR LATER.