IRISH CREAM POUNDCAKE RECIPE - NYT COOKING
This classic poundcake has a boozy twist that’s perfect for parties, St. Patrick’s Day and beyond. Irish cream liqueur — a rich blend of Irish whiskey, cream, sugar, vanilla and other flavorings — is added to both the batter and the glaze, which yields doubly flavorful results. The alcohol in the cake burns off during baking, but if you’d like to mute the hint of alcohol in the glaze, simply bring the Irish cream to a simmer and let it cool before whisking it with the confectioners’ sugar. Serve the cake alone, with a scoop of coffee ice cream or a hot cup of coffee (spiked with Irish cream, perhaps). The cake keeps well at room temperature, tightly wrapped, for up to 4 days.
Provided by Erin Jeanne McDowell
Total Time 1 hours 30 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Spray a 9-inch loaf pan with nonstick spray, then dust with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing on medium speed until incorporated, about 30 seconds each. Scrape down the sides of the bowl after each addition.
- In a medium bowl, whisk together the flour, baking powder and salt. Add the mixture to the bowl of the stand mixer and mix on low until incorporated, about 30 seconds. Add the Irish cream and mix on low to combine, 15 seconds more.
- Pour the batter into the prepared pan and spread in an even layer. Bake until the surface of the cake is lightly golden brown and a toothpick inserted into the thickest part comes out clean, 55 to 65 minutes. Let cool in the pan for 10 minutes, then unmold onto a wire rack to cool completely.
- Make the glaze: Whisk the powdered sugar and Irish cream together in a medium bowl to form a thick glaze. Spoon the glaze over the surface of the loaf, letting the excess drip down the sides. Let the glaze set for 10 to 15 minutes before slicing.
Nutrition Facts : @context http//schema.org, Calories 616, UnsaturatedFatContent 11 grams, CarbohydrateContent 75 grams, FatContent 31 grams, FiberContent 1 gram, ProteinContent 7 grams, SaturatedFatContent 18 grams, SodiumContent 268 milligrams, SugarContent 53 grams, TransFatContent 1 gram
IRISH CREAM POUNDCAKE RECIPE - NYT COOKING
This classic poundcake has a boozy twist that’s perfect for parties, St. Patrick’s Day and beyond. Irish cream liqueur — a rich blend of Irish whiskey, cream, sugar, vanilla and other flavorings — is added to both the batter and the glaze, which yields doubly flavorful results. The alcohol in the cake burns off during baking, but if you’d like to mute the hint of alcohol in the glaze, simply bring the Irish cream to a simmer and let it cool before whisking it with the confectioners’ sugar. Serve the cake alone, with a scoop of coffee ice cream or a hot cup of coffee (spiked with Irish cream, perhaps). The cake keeps well at room temperature, tightly wrapped, for up to 4 days.
Provided by Erin Jeanne McDowell
Total Time 1 hours 30 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Spray a 9-inch loaf pan with nonstick spray, then dust with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing on medium speed until incorporated, about 30 seconds each. Scrape down the sides of the bowl after each addition.
- In a medium bowl, whisk together the flour, baking powder and salt. Add the mixture to the bowl of the stand mixer and mix on low until incorporated, about 30 seconds. Add the Irish cream and mix on low to combine, 15 seconds more.
- Pour the batter into the prepared pan and spread in an even layer. Bake until the surface of the cake is lightly golden brown and a toothpick inserted into the thickest part comes out clean, 55 to 65 minutes. Let cool in the pan for 10 minutes, then unmold onto a wire rack to cool completely.
- Make the glaze: Whisk the powdered sugar and Irish cream together in a medium bowl to form a thick glaze. Spoon the glaze over the surface of the loaf, letting the excess drip down the sides. Let the glaze set for 10 to 15 minutes before slicing.
Nutrition Facts : @context http//schema.org, Calories 616, UnsaturatedFatContent 11 grams, CarbohydrateContent 75 grams, FatContent 31 grams, FiberContent 1 gram, ProteinContent 7 grams, SaturatedFatContent 18 grams, SodiumContent 268 milligrams, SugarContent 53 grams, TransFatContent 1 gram
More about "how to make blue velvet cake recipes"
IRISH CREAM POUNDCAKE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Cuisine american, irish
Calories 616 per serving
- Make the glaze: Whisk the powdered sugar and Irish cream together in a medium bowl to form a thick glaze. Spoon the glaze over the surface of the loaf, letting the excess drip down the sides. Let the glaze set for 10 to 15 minutes before slicing.
FLOURLESS CAKE RECIPES - MARTHA STEWART
From marthastewart.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
HOW TO MAKE THE BEST VANILLA CAKE YOU'VE ... - TASTE OF HOME
From tasteofhome.com
FLOURLESS CAKE RECIPES - MARTHA STEWART
From marthastewart.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
HOW TO MAKE THE BEST VANILLA CAKE YOU'VE ... - TASTE OF HOME
From tasteofhome.com
THE BEST RED VELVET CAKE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
FLOURLESS CAKE RECIPES - MARTHA STEWART
From marthastewart.com
40 CHARMINGLY DECADENT SOUTHERN CAKE RECIPES - TAST…
From tasteofhome.com
BEST SOUTHERN RED VELVET CAKE RECIPE - DIVAS CAN COOK
From divascancook.com
EASY RECIPE FOR MARDI GRAS KING CAKE - THE SPRUCE EATS
From thespruceeats.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
HERSHEYLAND | EXPLORE HERSHEY PRODUCTS, RECIPES, CRAFTS & MO…
From hersheyland.com
THE FOOD TIMELINE: CAKE HISTORY NOTES
From foodtimeline.org