Irish Cream Poundcake Recipe (2024)

Pantry was bare, so I substituted air for all the other ingredients and just poured a glass of Irish cream for me and dreamed about the cake.

Mix 1/4-1/2 cup Irish whiskey with a couple tablespoons of sugar. Heat on stove to dissolve sugar. When cake comes out of the oven, poke holes in the cake with a long toothpick or bamboo skewer. Pour the hot whiskey syrup ove the cake. Let cool about 10 minutes before removing the cake from the pan. Also, I used whiskey (didn’t have Irish cream) in the glaze, which made it quite boozy tasting.

Yes. I reduced both sugars in the batter by half, added 25 grams of plain yogurt, and an extra egg. Icing per recipe. Result: nice moist crumb.

Yes, serve it with a shot of irish cream on the side, or better yet serve it with a fifth on the side!

Dear Amy: A trick I learned in a baking class: grease your pans with butter (or you could use Crisco)--bottom and sides, place a "cut to fit" piece of parchment paper into the pan over the butter (and up the sides), then butter the parchment paper. Your quick bread loaf or cake will come out fo the pan with professional results!

IMHO - Don't waste your time with Bailey's - Five Farms Irish Crème is so much better - it is a single batch Irish Crème from County Cork, Ireland and the focus is more on the whiskey than the over-sweetened crème that is the focus of Baileys.

I made this last night and found a few truths:1. You must use a metal tin. Glass takes longer to bake and you'll run until burning issues. 2. Follow the call for 9" pan (unless you're really good at adjusting bake time/temperature)3. Make sure you ingredients are all room temperature. It makes a difference because cold ingredients change the temperature of the batter and can incorporate differently.4. Plan to tent the cake with tin foil at some point while baking

Regina- I have same issue due to wonky oven. I use instant thermometer to check doneness for pound cakes and loafs - they’re done when thermometer hits 210F

Think this could be made in a bundt pan? has anyone tried that?

Amazing. Came out absolutely perfect. Would be really good with some pecans in the icing for a little crunch.

I am not an Irish whisky or Scotch fan, so I just made my own Kentucky Cream using a Smitten Kitchen recipe for homemade Irish cream, substituting Bourbon for the Irish whisky. Even better, I always have a bottle of homemade spiced bourbon on hand, which has cinnamon sticks, cloves, a shattered nutmeg, and a vanilla bean in it. DELICIOUS and I plan to make the pound cake with it this afternoon.

Of course you can make this with a hand mixer but you'll have to make a few adjustments to reflect the fact that a hand mixer is not as powerful or fast as a stand mixer. Medium speed on a stand mixer = high speed on a hand mixer. And, you may have to mix for longer than 4-5 minutes.

Baked at 350 for 45 minutes, and down to 320 for 5 minutes. Came out perfectly! For glaze, I added an additional 2 tablespoons of irish cream to make it less viscous.

Looks delicious! Is it okay to make this with a hand mixer using standard whisk attachments, or would this botch the consistency? Thank you.

Just made this, following the recipe exactly, and it is a PERFECT pound cake - light, moist, and the whiskey flavor is present but not overpowering. Fantastic. Thank you!

I thought this was just ok. Like another reader I used mini muffin tins and baked for 16 minutes, but was disappointed in the depth of flavor in both the cake and the frosting. On the fence as to whether I would make for this again.

Made this per the recipe to try it for a Patricks dinner next week. On the fence when we tried it after it had cooled- somewhat dry and the Baileys was a bit overpowering. Per comments, wrapped it tightly in plastic wrap. Tried it the next day and it was fabulous. Bailey's flavor mellowed a bit, cake moistened up and was what a pound cake texture should be. Did not put on the glaze, as I was more interested at the cake by itself. Will definitely make it a day or two ahead of the dinner!

Funny thing,I’m easily distracted.First time I baked the cake I thought the recipe called for equal amounts of dark and light brown sugar. So that measurement was doubled.I sent wrapped slices off with my boyfriend to take to work , and his coworkers loved it: I haven’t dared to repeat that mistake. I can’t help but notice it had a nice texture, something resembling a blondie or moist cake.This recipe was an excellent use of a large Kirkland brand Irish Cream bottle.

Didn't have Irish Cream on hand, so I used Amarula. Tastes fabulous. I could probably get away with just making the icing and give the bowl to my wife- she'd be very happy.

I found the cake a bit dry but the flavor was great. Next time I will do what someone suggested and make a syrup with the Irish cream and some sugar and pour it over the cake after poking holes.

Well this was a conundrum for me. I followed the recipe exactly using a 9” loaf pan. Using a convection oven, as usual I set the temperature down 25 degrees and set the timer for 15 minutes less, 45 minutes.Although the cake was very brown, the top was very jiggly. I put foil on the top and put it back in the oven. I ended up cooking it for an hour and 20 minutes. The top was still soft when I took it out of the even and it sank quite a bit as it cooled. Rather dense and dry.

Made the cake as written. Beautiful crumb Light and fluffy. Made in a 9-cup bundt pan. Perfect.

I received an enormous bottle of Baileys for my house warming, so I’ve made this cake many many many times - and I’m still not sick of it! It’s wonderfully moist, and the flavour of the Irish cream definitely comes through. This cake is quite caloric though, so I make it into 24 cupcakes to help with portion control. I also increase the Irish cream in the glaze to 4 tbsps to make it more spreadable.

I think it’s odd the Irish cream goes in after the flour- did anyone change this order and put it in with the other wet ingredients?

Added a little whiskey to glaze.

I tried this in a castle-shaped Nordic ware pan that I have dodged using, after reading all the notes and a couple of Bundt pan cookbooks and checking websites. I used a commercial product to prepare the pan, as it’s quite convoluted. The cake mixed up beautifully and rose right to the top of the pan. Did watch the oven; it was done in less than 45 minutes. Unmolded beautifully. Thinned the glaze a bit with unmodified cream, as I wanted the pretty architectural details visible. Lovely!

This cake was delicious, but I was disappointed that the flavor of the Irish Cream didn't come through. I used Five Farms Irish Cream along with Kerrygold butter, but the pound cake just tasted like ... well, a good pound cake. Any ideas on how to amplify the Irish Cream flavor short of poking holes in the baked cake and pouring a thinned glaze over the cake??

This recipe frustrated me. I made it twice, both times measuring everything out and despite my best efforts, both times it came out overbaked and dry despite underbaking slightly and watching the cake closely. The second time the middle was even slightly under but the outsides were over...

I needed two cakes but only have one metal pan in the proper size. I used one metal and one glass. I made the batters separately as not to mess with the baking process. Everything went well until the bake. The metal pan deffo took an extra 10/15 minutes with tented foil, but easy overall. The glass was a nightmare. The batter cooked “wonky”, and took 20 mins extra cook time. I read glass takes longer to heat to the proper temp, which can cause those issues so lesson learned. It was still good!

I put the Irish cream only in the cake, not the frosting (used milk instead), and it was delicious.