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    Irish Cream Pound Cake


    Source of Recipe


    Internet

    Recipe Introduction


    This basic pound cake is flavored with Irish cream liqueur, but vanilla extract can be used as a substitute, if desired.

    List of Ingredients




    1 cup (2 sticks) unsalted butter, softened
    1 teaspoon Irish cream liqueur
    1/2 teaspoon freshly grated nutmeg
    1/2 teaspoon salt
    1 2/3 cups sugar
    5 large eggs
    1 3/4 cups sifted all-purpose flour
    Confectioners’ sugar

    Recipe



    Lightly butter and flour the bottom and sides of a 9x5x3-inch loaf pan.

    In a large bowl combine the butter, Irish liqueur, nutmeg. and salt. Cream until light and fluffy. Gradually add sugar, beating as adding, until well mixed. Add 4 eggs, one at a time, beating after each addition. Gradually stir in flour and then the remaining egg. Beat until smooth. Turn into prepared pan.

    Place in a cold oven. Turn temperature to 300 degrees. Bake until tester inserted into center comes out clean, 1 hour and 20 minutes. Cool in pan 20 minutes.

    Remove from pan to a wire rack. Cool. Dust top with confectioners’ sugar. Wrap in foil. Store in a cool, dry place 1 to 2 days.

    Serve the cake cut in thin slices.

 

 

 


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