A Wee Bit Irish...

Just in case you too are a wee bit Irish, here's a great recipe for you to celebrate St Patty's day tomorrow!

Irish Cream Pound Cake

1 1/c butter, softened

2 c firmly packed brown sugar

1 c sugar

5 large eggs

3 c all-purpose flour

1 t baking powder

1/2 t salt

3/4 c whole milk

1/4 c Irish Cream liqueur (Baileys recommended!)

Preheat oven to 325°.  Spray a fluted Bundt pan with nonstick spray.  

In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy.  Add eggs, one at a time, beating well after each addition.  In a medium bowl, combine flour, baking powder, and salt.  Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating well after each addition.  Stir in Irish cream.  Spoon batter into prepared pan, and bake for 1 hour and 15-20 minutes, or until a wooden pick inserted in center comes out clean.  Let cool in pan for 10 minutes.  Remove from pan, and cool completely on a wire rack.  Drizzle with Irish Cream Glaze.  

Irish Cream Glaze

2 c powdered sugar

3 T Irish cream liqueur

In a medium bowl, combine sugar and Irish cream, whisking until smooth.

This recipe is courtesy of my girl Paula Deen.  I found it years ago...it's a good one!  Enjoy!

Happy St. Patrick's Day!

K