Orange-Glazed Irish Brandy Pound Cake

This was an experiment that actually turned out quite tasty. I basically wanted to see what would happen if I mixed Bailey's Irish Creme and Brandy in a cake. I also used a bit of vanilla extract and lots of orange extract. Please note that this cake is pretty sweet without the glaze, so you don't have to make the glaze unless it's just for kids.

Ingredients

Cake

• 2 cups (4 sticks) butter (NO margarine)
• 3 cups granulated sugar
• 5 eggs
• 1 cup milk*
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon Bailey's Irish Crème
• 1 tablespoon brandy
• 2 tablespoons orange extract
• 1 teaspoon vanilla extract

Glaze (optional)

• 2 cups powdered sugar
• 1/2 cup freshly squeezed orange juice

Instructions

1. Heat oven to 325 degrees F.
2. Sift dry ingredients together.
3. Cream butter and sugar.
4. Add eggs one at a time, beating well after each addition.
5. Add dry mixture and milk alternately, starting and ending with dry mixture.
6. Stir in extracts and liquors.
7. Pour batter into greased and floured* standard Bundt pan.
8. Bake at 325 degrees F for about 1 hour 15 minutes. (Mine baked for about 1 hour and 10 minutes and there were quarter-size moist spots on the inside of the cake - delicious!)

Notes

* For a more delicate texture, substitute 1 cup buttermilk for the milk. Add 1/2 teaspoon baking soda to dry mixture.

** For best results, use our Pan Release!

Attribution

Posted by Cookin Dad at Recipe Goldmine 6/20/01 7:38:56 am.