Irish Cream Pound Cake

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READY IN: 2hrs 20mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°F
  • Generously grease and flour 12-cup bundt pan.
  • Beat butter in large bowl until smooth.
  • Add sugar and continue beating until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • At low speed, add flour and Bailey's liqueur alternately, beginning and ending with flour. Mix well after each addition.
  • Stir in vanilla and chocolate liqueur.
  • Pour into prepared pan. Bake 1 hour and 10 minutes to 1 hour and 20 minutes or until toothpick inserted near the center comes out clean.
  • Cool in pan 10 minutes; invert onto cooling rack.
  • Cool completely. Sprinkle with 1 tablespoon confectioners sugar if desired.
  • In small mixing bowl, beat whipping cream until soft peaks form.
  • Gradually add confectioners sugar.
  • Add vanilla and liqueurs.
  • Continue beating until stiff peaks form.
  • Cut cake into serving pieces; top each serving with a dollop of Irish Cream topping.
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