Irish Cream Cake

  • Irish Cream Cake

    Every now and then I get my act in gear when it comes to baking with the season.  Usually my timing is off by a month- so it’s highly unusual and impressive that I’m getting this St. Patrick’s Day dessert to you in time for you to bake it, eat all of it by yourself, then bake another one to actually share with others for March 17th.

    If I was a mother (of humans) I’d be the one disappointing the kids with candy-cane shaped cookies on Valentine’s Day and heart-shaped brownies on Halloween.  (Who am I kidding?  Heart-shaped brownies are coveted any day of the year, so our stupid imaginary ungrateful kids could choke on the chocolate heart-shaped brownie edges if they didn’t approve of their timing.)  It might be a good thing that we don’t have kids.

    Anyways, Irish Cream.

    Pour it in the cake, on the cake, and if you’re feeling frisky (and you’re not in a 12-step program), poke some holes in the baked cake and pour it right on into the thirsty spots for more St. Patty’s day fun, before you even glaze the thing.  Cheers to an on-time holiday dessert!

    Adapted from Texanerin Baking’s recipe…

    CAKE:

    3/4 cup + 2 tablespoons all-purpose flour

    1/4 cup dry milk powder

    3 tablespoons cornstarch

    2 teaspoons baking powder

    1/4 teaspoon salt

    1/4 cup butter, room temperature

    3/4 cup white sugar

    1/3 cup vegetable oil

    1/4 cup milk

    2 eggs

    3/4 cup Irish cream

    1 teaspoon vanilla

    GLAZE:

    1/2 cup butter

    1/4 cup water

    1 cup white sugar

    Pinch of salt

    1/4 cup Irish cream liqueur

    1/2 cup pecans, toasted (for garnish)

    1. Preheat oven to 325°.  Generously coat a 6-cup Bundt pan with non-stick spray and set aside.
    2. In a large bowl, combine flour, dry milk powder, cornstarch, baking powder and salt.  Set aside.
    3. In a large bowl, cream butter and sugar together for about 2 minutes.
    4. Add the dry flour mix to the butter mixture, which will resemble fine crumbs.
    5. Using the bowl that previously held the flour mix, whisk together oil, milk, eggs, Irish cream, and vanilla.  Add this to the crumb mixture and beat until well combined (the batter will be very thin).
    6. Pour the batter into the prepared pan and bake for 25 minutes or until a cake tester inserted in the middle comes out clean.
    7. GLAZE:  when there are about 15 minutes remaining on the timer, start the syrup.  In a medium saucepan, combine butter, water, sugar, and salt over medium heat. Bring to a boil and continue boiling for 5 minutes, stirring constantly.  Remove from heat and stir in 1/4 cup Irish cream.
    8. Allow the cake to cool in the pan for about 10 minutes and then invert onto a wire rack.  Pour warm glaze over top of cake and sprinkle toasted pecans over glaze before it sets.

    Tips:

    • Don’t drink a lot of the Irish Cream while you’re baking this cake, unless you don’t mind a mistake here and there.  I overcooked the glaze so it was a tad thicker than I wanted it to be…
    • Don’t like pecans?  Use walnuts instead, or whatever nuts you love, or nothing at all.  Just make sure you toast them, or promise me you won’t use them at all.  Untoasted nuts are simply not worth it.
    • What’s with the dry milk powder and cornstarch?  It’s kind of like adding a box of pudding mix to the cake, but in a natural way.  (So it makes the cake more moist and worth indulging in.)
    • Cheers!

     

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    March 5th, 2016 | More Sweets Please | No Comments | Tags: ,

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