Unfortunately, she lives about 4 hours from me so I haven’t been able to see her as often as I’d like. However a few weeks ago her family was out of town, so I went to spend the weekend with her. The only thing she’d been requesting for weeks was a pound cake. For a person who barely has an appetite and really hasn’t eaten many sweets, it was big that she wanted anything – let alone a pound cake. Naturally, I had to come through for her.
Not having any pound cakes on the blog as of yet, I went to the master of pound cakes – my friend Jocelyn over at Grandbaby Cakes. My friend wanted nothing to do with crazy fun versions of pound cake (I was SO tempted to make the Cinnamon Roll Pound Cake in Jocelyn’s cookbook), so I made her the Brown Sugar Pound Cake.
Not only was she thrilled to have a pound cake, she LOVED this one! She got her first stomach ache in a loooonnnggg time. 🙂 #worthit
INGREDIENTS
BAILEYS POUND CAKE
1 1/2 cups (336g) unsalted butter, room temperature
2 cups (450g) light brown sugar, packed
1 cup (207g) sugar
5 large eggs
3 cups (390g) all purpose flour
1 tsp salt
1 cup (240ml) Baileys Irish Cream
2 tsp vanilla extract
CARAMEL ICING
2 tbsp (28g) salted butter
1/3 cup (75g) light brown sugar, packed
1/2 cup (120ml) heavy whipping cream
1/2 tsp vanilla extract
2 tsp corn syrup
3/4 cup (86g) powdered sugar
INSTRUCTIONS
1. Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
2. In a large mixer bowl, cream butter and both sugars together on medium speed until light and fluffy, for about 5 minutes.
3. Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
4. With the mixer on low, carefully add the flour and salt and mix until just combined.
5. Add the Baileys and vanilla extract and mix until combined.
for full recipes please see : www.lifeloveandsugar.com
Not having any pound cakes on the blog as of yet, I went to the master of pound cakes – my friend Jocelyn over at Grandbaby Cakes. My friend wanted nothing to do with crazy fun versions of pound cake (I was SO tempted to make the Cinnamon Roll Pound Cake in Jocelyn’s cookbook), so I made her the Brown Sugar Pound Cake.
Not only was she thrilled to have a pound cake, she LOVED this one! She got her first stomach ache in a loooonnnggg time. 🙂 #worthit
INGREDIENTS
BAILEYS POUND CAKE
1 1/2 cups (336g) unsalted butter, room temperature
2 cups (450g) light brown sugar, packed
1 cup (207g) sugar
5 large eggs
3 cups (390g) all purpose flour
1 tsp salt
1 cup (240ml) Baileys Irish Cream
2 tsp vanilla extract
CARAMEL ICING
2 tbsp (28g) salted butter
1/3 cup (75g) light brown sugar, packed
1/2 cup (120ml) heavy whipping cream
1/2 tsp vanilla extract
2 tsp corn syrup
3/4 cup (86g) powdered sugar
INSTRUCTIONS
1. Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
2. In a large mixer bowl, cream butter and both sugars together on medium speed until light and fluffy, for about 5 minutes.
3. Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
4. With the mixer on low, carefully add the flour and salt and mix until just combined.
5. Add the Baileys and vanilla extract and mix until combined.
for full recipes please see : www.lifeloveandsugar.com
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