Bailey’s Butter Pound Cake & Glaze

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1/4 tsp Baking soda
  • 3 cups Granulated sugar
  • 3 cups Powdered sugar
  • 1/2 tsp Salt

• Dairy

  • 3/4 cup Bailey s irish cream
  • 1 cup Butter
  • 1 cup Buttermilk
  • 1 Heavy cream to make

Found on tumbleweedcontessa.com

Description

Directions

• 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.
• 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.