I’ve been on a baking and cooking crusade lately. Baking, cooking and running are my outlets when I am stressed, and I tend to go overboard when that’s the case. Anyway, I decided to bake one more St. Patrick’s Day dessert just in time for the holiday – this time, a Baileys Cake.
What? More Baileys desserts? — you’re probably thinking. Well, yes. One of my favorite things about our trip to Ireland this summer was the people and the scenery, not the food (sorry!), but I did love the ever present and available Irish Cream, so that’s exactly what I’m planning my recipes around.
Baileys Cake with Irish Cream Glaze
adapted from this Baileys Pound Cake Recipe
Here’s what you need:
For the cake (loaf)
- 1 stick unsalted butter
- 1 stick low-fat butter
- 1 cup sugar
- 3 eggs (or 3/4 cup Egg Beaters, which of course I used)
- 1 cup Baileys (I used the caramel kind. because it’s my favorite)
- 2¼ cups flour
- 2 teaspoons baking powder
For the glaze
- 1/2 c. powdered sugar
- 1/4 c. Baileys
Here’s what you do:
- Preheat oven to 350 degrees. Spray loaf pan with Pam.
- Cream together butters and sugar.
- Mix together eggs and Baileys. Add to butter and sugar mixture.
- In a small bowl, combine flour and baking powder. Add to liquid batter, about 1/4 cup at a time. Mix batter well until super smooth and evenly combined.
- Pour batter into prepared loaf pan.
- Bake for 1 hour. Test at about 55 minutes by sticking a toothpick into the loaf – when it comes out clean the loaf is done! Mine took about 62 minutes.
- While loaf is baking, make the glaze! Combine powdered sugar with 1/4 cup Baileys. Feel free to use a whisk and combine until a smooth glaze forms.
- After loaf is removed from the oven and cooled slightly, drizzle glaze on top.