Million Dollar Irish Cream Pound Cake Recipes

Steps:

• 1. Preheat oven to 300 degrees F. Cream butter with sour cream until nice and creamy. At least 5 minutes until mixture is very creamy & blended together. Recipe can make 2 cakes USING A 12 & 6 CUP CAPACITY BUNDT PAN.
• 2. Then gradually add in the sugar, in 1/3 increments, beating well after each addition.
• 3. Break eggs into a medium size bowl, check for egg shells & remove if needed. Add eggs to butter mixture one at a time, beating well after each has been added.
• 4. Sift flour, cornstarch, baking powder and baking soda into a separate medium size bowl. Then set aside till needed.
• 5. Heat the 1/3 cup water with espresso coffee, and stir till blended together.ALLOW TO COOL. Then add in the vanilla Bean Paste and amaretto, and Irish Cream Liqueur, stir to blend together. Mixture may become slightly thickened.
• 6. Now alternate the flour with the liquid mixture, in 3 intervals, ending with the dry flour ingredients, stirring well after each addition. Batter will become a soft tan color.
• 7. NOW REMOVE AT LEAST 4 CUPS OF CAKE BATTER TO A SEPARATE MEDIUM SIZE BOWL. Combine the chips with the heavy cream and heat in microwave for one minute, then remove and stir until chips melts. Repeat if needed for another 1/2 minute. I only needed 1 minute.
• 8. Add the chocolate mixture to the medium bowl with the 4 cups of cake batter, & add the heaping tablespoons of cocoa powder, & stir until completely blended together and batter looks like this. Prep cake Pan by using Baker's Joy cooking Spray or butter and add a dusting of flour.
• 9. Pour about 1/3 of original cake batter into prepared cake pan. Then top with about 1/2 of the chocolate batter,leaving enough room to add additional light colored batter on top. Then smooth top with spatula, and BE SURE TO LEAVE AT LEAST 2 INCHES FROM TOP OF PAN TO ALLOW CAKE TO RISE. Repeat with remaining cake batter using a smaller pan. I used both a 12 cup capacity Bundt Pan and a 6 cup capacity bundt pan.
• 10. Place cake in preheated 300 degree F. oven and bake for approximately 1 hour and 30 minutes, or until toothpick inserted in center of cake comes out clean.
• 11. NOTE :THE BEFORE & AFTER BAKING OF THE CAKE, AND HOW HIGH IT ROSE ABOVE THE TOP OF THE PAN. That is why you should leave at least 2 inches of space to allow cake to rise. Remove & allow cake to cool in pan about 10 minutes then invert onto a platter or wire rack.
• 12. Now dust with powdered sugar, or make glaze by combining glaze ingredients into a small bowl, and drizzling over cake. Can also add a drizzle of chocolate if desired. I garnished top with a few pecan halves.
• 13. Slice and enjoy. This cake has lots of flavor and your guests will love it.
• 14. This is the 12-15 cup NORDIC WARE ANNIVERSARY PAN that I used, for the larger cake. I also used a smaller 6 cup pan shaped identical to the larger one. You can use an 18 cup capacity Nordic Ware pan to make one HUGE CAKE, OR MAKE 2 SMALLER ONES AND SHARE WITH A FRIEND OR NEIGHBOR, OR FREEZE ONE FOR LATER.

Steps:

• 1. Prepare a 10 to 14 cup bundt pan. Melt 1 tablespoon of butter. Add 1 tablespoon of flour and mix to make a paste.
• 2. Paint a layer of the mixture with a pastry brush to the inside of the bundt pan. Set aside. (Your cake will release with ease.)
• 3. In a large mixing bowl, on medium, cream butter and sugars together until fluffy; about 5 minutes.
• 4. Add eggs, one at a time, mixing well after each.
• 5. On low speed, add the flour and salt. Mix until combined.
• 6. Add the Irish cream and the vanilla.
• 7. Mix again.
• 8. Preheat oven to 325 degrees. Spread the batter into bundt pan. Bake for 1 hour and 20 minutes. Every oven is different, so check with a toothpick. It's done when the toothpick comes out moist, but mostly clean.
• 9. Cool the cake in the pan for 10 minutes. Remove from pan and place on a rack to cool completely.
• 10. FOR THE CARAMEL GLAZE: In a saucepan, combine all the ingredients except the powdered sugar. Heat on low until the sugar is melted.
• 11. Turn the heat to medium and bring to a boil. Boil for 3 minutes, stirring occasionally.
• 12. Remove from heat and pour into a heat-proof bowl. Whisk in the powdered sugar. As it cools it will thicken.
• 13. Drizzle the glaze over the cooled cake. Enjoy!

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Gradually add flour alternately with milk, beating just until blended. , Pour into a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 40 minutes. Cool 15 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
• In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
• To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

Steps:

• Cream the butter; gradually add sugar, beating at medium speed of an electric mix until light and fluffy.
• Add the eggs, one at a time, beating after each addition.
• Add the flour to butter mixture alternately with the milk, beginning and ending with flour mixture.
• Mix after each addition.
• Stir in almond and vanilla extracts.
• Pour the batter into a greased and floured 10-inch tube pan.
• Bake at 300 degrees for 1 hour and 40 minutes or until a wooden pick inserted in the center of the cake comes out clean.
• Cool in pan for 10 to 15 minutes.
• Remove to wire rack.
• Cool completely.

Steps:

• Grease and flour a 10-cup tube pan, or 2 loaf pans. Set aside. Preheat oven to 300 F. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In another large mixing bowl, beat butter and shortening on medium speed of mixer until smooth and very creamy, 3 4 minutes. GRADUALLY the add sugar, continuing to beat until light and fluffy. Add eggs, ONE at a time, beating just until each one is incorporated. Beat in the flour mixture and milk, ALTERNATELY in thirds, into the creamed mixture, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in the vanilla and almond extracts. Pour into prepared pan/pans. For tube pan, bake for about 1 hour and 30-40 minutes or until a long wooden pick inserted in center comes out clean, for loaf pans, about 1 hour and 10-15 minutes. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.

Steps:

• 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.

Steps:

• Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers.
• In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping.
• Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. Decorate with reserved mandarin orange slices. Refrigerate overnight before serving.