A while back I was on a liqueur/alcohol kick with my cakes. Prior to this the only cake I’d ever made with alcohol was a rum cake. You know the one that starts with a boxed mix and then you add extra eggs, etc.? Christmas was the only time of year I’d make it, and I was pretty much the only one that would it eat it. That was a long time ago and now you wouldn’t believe the new liqueur enhanced recipes I’ve found.
My mission is to revamp these recipes and make them as “heart friendly” as possible while maintaining the richness and all of the taste, and still include alcohol. And there is no need to worry too much about the alcohol, most of it cooks away and all you’re left with is the flavor. This time I decided to bake the original. So off to the liquor store I went. No need to buy big bottles of anything so I grabbed a bunch of the 50ml ones which hold about ¼ cup. First up, Irish Cream Pound cake. I had such high hopes for this cake. In my excitement I neglected to take off about 15 minutes of baking time to allow for the dark pan I used, and my sometimes too hot oven. I’ve really got to get that checked. This cake definitely over baked. I didn’t use all the batter, so what was left I baked in my mini bundt pans, also dark but I reduced the baking time.
There wasn’t enough batter to fill all of them so I used a box of white cake mix I had in the cabinet and marbled it. I am soooo not into boxed mixes these days and I felt I did myself a disservice by using it. Oh well can’t cry over it now. What I really wanted was a chance to see what the Irish Cream/Kahlua mix was like when baked properly; and it was alright. Not wanting to waste a whole cake I decided to soak the over baked cake in about 1 cup of vodka and let it cure, so to speak. Ye old cake soaked four days not the original week to ten days I‘d originally planned. Again, it was just alright. It didn‘t even warrant a picture.
One day I’ll try it again; applying all the lessons I learned the first time. Now, if you’re feeling adventurous and want to give it a try, I’m including the recipe. Let me know how it comes out and put a slice in the freezer for me.
Irish Cream Pound Cake
- 1 ½ cups butter, room temperature
- 3 cups granulated sugar
- 6 large eggs
- 1 ½ TBS instant coffee granules
- ¼ cup boiling water
- ½ cup Irish Cream liqueur
- 4 cups all-purpose flour
- 1 tsp vanilla
- 1 tsp almond extract
Heat oven to 300°. Grease and flour a tube pan. Beat butter at medium speed with an electric mixer until soft and creamy. Gradually add sugar at medium speed for 5-7 minutes. Add eggs, one at a time, beating until the yellow has disappeared. Dissolve coffee granules in boiling water, then stir in liqueur.
Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in flavorings. Pour batter into a greased and floured tube pan. Bake for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
Mix confectioners’ sugar and liqueur until a thick syrup is formed. Drizzle over the cake while it‘s still warm.