Irish Cream Cake

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 2 cups Brown sugar, firmly packed
  • 3 cups Flour
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Sugar

• Dairy

  • 1 1/2 cups Butter, unsalted
  • 1/2 cup Whole milk

• Beer, Wine & Liquor

  • 11/16 cup Irish cream liqueur

• Liquids

  • 3 tbsp Plus more as needed water

Found on gonnawantseconds.com

Ingredients

• 3 Cups Flour
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1/2 Cup Irish Cream Liqueur
• 1/2 Cup Whole Milk
• 1 1/2 Cups Unsalted Butter, at Room Temperature
• 2 Cups Brown Sugar, Firmly Packed
• 1 Cup Sugar
• 5 Eggs, Large
• 2 Cups Powdered Sugar
• 3 Tablespoon Irish Cream Liqueur
• 3 Tablespoons, plus more as needed Water, as needed

Directions

• Preheat oven to 325°F Prepare 12 cup Bunt pan by spraying with nonstick cooking spray. Combine flour, baking powder and salt in a small bowl and set aside. In a small liquid measuring cup mix Irish Cream and milk and set aside. In  a large bowl, using a hand held electric mixer, beat butter and sugars at medium speed until fluffy-about 3 minutes. Add the eggs, one at a time, and beat well to incorporate after each addition. To the butter mixture, gradually add half the flour mixture then half the milk mixture.  Repeat with remaining flour then milk and mix until incorporated. Pour batter into prepared pan then smooth batter evenly. Bake in preheated oven 1 hour and 15 to 20 minutes or until a wooden skewer inserted into the center comes out clean. Allow cake to cool in pan 15 minutes.  Remove cake from pan to a plate or serving dish and cool completely. Meanwhile make glaze by combining sugar, Irish Cream and 3 tablespoons of water, adding more water as needed, 1 tablespoon at a time, until smooth. Drizzle cooled cake with glaze