Ahhhhhh you guys!!!! THIS RECIPE! Ok, so Chesh and I had just gotten back from our weekend in Traverse City, and I was in the mood to do some BAKING! I scrolled scrolled scrolled (what felt like endlessly) until I found this recipe nestled into my desserts board.
I knew we had Baileys in the fridge (2 different kinds actually) so I whipped this together real quick and brought it to work the next day. Usually when I bring food to work, people will munch, but there is usually enough to bring home to take some snazzy photos for the blog
The photo below I grabbed really quick at work with my phone (hence the bad quality photo) and I’m so glad I did because this pound cake was GONE by the end of the day!! My lovely co-workers DEVOURED this thing like a ravenous wolves! And for good reason! This recipe is beyond amazing, and tastes absolutely fantastic with coffee or tea or milk.
This recipe is adapted from the recipe by Life, Love, and Sugar (go check this girl out I mean HOLYCOW her recipes are awesome!) The recipe calls for 1 cup of Baileys Irish Cream, but I used half Cinnamon Baileys and half Salted Caramel Baileys. Holy Bundt Pan, Batman!
1 1/2 cups unsalted butter, room temperature
2 cups light brown sugar, packed
1 cup sugar
5 large eggs
3 cups all purpose flour
1 tsp salt
1 cup Baileys Irish Cream
2 tsp vanilla extract
1. Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
2. In a large mixer bowl, cream butter and both sugars together on medium speed until light and fluffy, for about 5 minutes.
3. Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
4. With the mixer on low, carefully add the flour and salt and mix until just combined.
5. Add the Baileys and vanilla extract and mix until combined.
6. Spread the batter evenly into bundt pan and bake for 78-82 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
7. Allow the cake to cool for about 10 minutes, then invert cake onto cooling rack to cool to room temperature. Brush the top of the cake with Baileys, if desired.
Let me know how your pound cake turns out or if you have any glorious recipes you want me to try out in the future! Keep it cakey, friends!