Bailey's Irish Cream Pound Cake
Sharing a favorite family recipe today in honor of St. Patty’s Day! My mom makes this every year and we also have it for breakfast on Christmas. It’s a tried and true Murphy family favorite—my mom’s maiden name is Murphy, that’s how Irish we are.
If you make it, let me know!
Ingredients
1/4 cup semisweet chocolate mini chips
1 teaspoon cake flour
2 3/4 cups cake flour (about 11 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fat-free cream cheese, softened
10 tablespoons butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup Irish cream liqueur
Baking spray
2 tablespoons powdered sugar
Directions
Preheat oven to 325 degrees
Combine chocolate chips and 1 teaspoon flour in a small bowl; toss
Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife; sift together flour, baking powder, salt
Place cream cheese and butter in a bowl; beat with a mixer at high speed to blend. Add granulated sugar, brown sugar, and vanilla; beat until blended. Add eggs, 2 at a time; beat well after each addition. Beat on high speed 1 minute. with mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
Fold in chocolate chips
Pour batter into a 12 cup Bundt pan coated with baking spray
* I use a regular cake pan and bake for an addition 20 minutes
Bake at 325 degrees for 55 minutes or until a wooden pick inserted into center comes out clean
Cool 10 minutes on a wire rack; remove from pan and cool completely.
Sift powdered sugar over cake
It’s our favorite dessert! I’ve made mini cupcake sized versions as well as loaf pan sized and they are just so good!
