Caramel Bailey's Pound Cake

In the spirit of St. Patty's Day (a day late, I'm a procrastinator like that, sorry ;) here's a good ol' irish cream dessert for you to try out. 

I was perusing Pinterest yesterday trying to find a tasty dessert recipe that fit in with the green day theme, as we were having corned beef and cabbage with homemade irish soda bread for dinner. This one caught my eye because it was:
1. Simple.
2. Used regular pantry items (plus the Bailey's).
3. Didn't involve chocolate. I was OD'd on chocolate. You might be saying impossible, but I ended up consuming the better part of a Lazy Day Cake Bake earlier on in the day and I'm pretty sure one whole bag of chocolate chips should be my limit for any given 8 hour period.

The original recipe called for a whole cup of Bailey's, but of course I only had 2/3 cup left, so I subbed whole milk and a bit more sugar for the rest. And I'm glad I did. The Bailey's flavor was good and simple, but strong, so it needed something more to round out the booziness. Next time I make this I will definitely be engineering some sort of chocolate ganache or caramel glaze for the top :) My mom thought strawberries would be yummy on top, so that's a possibility too.

Caramel Bailey's Pound Cake

- 1 cup butter (2 sticks,softened)

- 1 cup sugar + 2 tablespoons

- 1 teaspoon salt

- 3 eggs (whisked)

- 2/3 cup Caramel Bailey's Irish Cream (or your choice of flavor)

- 1/3 cup whole milk 

- 2 and 1/4 cups flour

- 2 and 1/2 teaspoons baking powder

Directions:

Grease and lightly flour bundt pan. In medium bowl, cream butter, sugar and salt together. Add whisked eggs and Bailey's to batter, mix well. In separate bowl, stir flour and baking powder together. Add flour mixture to butter mixture slowly. Beat until batter is silky, silky, silky. Pour batter into pan. Bake at 350 degrees for 35 minutes.

(Slightly adapted from Mom Foodie)