J Dub’s Saint Patrick’s Pound Cake is my nod to the “pinch me, I am not wearing green” holiday.
My St. Paddy’s Pound Cake is Heaven on Earth one bite at a time.
The toasted pecans in this pound cake provide the delicious crunch.
But, the Baileys Irish Cream is what makes this cake irresistible.
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My St. Paddy’s Day Pound Cake is a Heaven on Earth for grown ups. (only because of the Bailey’s).
1 cup butter
2 cups sugar
1 Tablespoon Vanilla
1 teaspoon baking powder
3 cups (375 grams) flour
1 cup Bailey’s Irish cream
1 cup toasted pecans, chopped
1/2 cup butter
1/2 cup Sugar
3 T Bailey’s Irish cream
2 Tablespoons Vanilla
Ingredients for Ganache
Directions for Cake
- Preheat oven to 325 degrees Fahrenheit.
- Spray bundt pan and set aside.
- Next, cream butter and sugar together.
- Add eggs one at a time, mixing just until each is incorporated
- Meanwhile mix flour and baking soda together.
- Gradually add flour alternating with Baileys Irish cream, mixing until incorporated.
- Add vanilla.
- Gently mix in chopped pecans.
- Bake in oven for approximately 50 – 55 minutes. This cake will bake more quickly because of the Baileys. So be careful not to over bake it. You want to remove the cake just before the center is done. It will finish baking, once your remove it from the oven and allow it cool.
- Allow cake to cool in the pan on a cooling rack for at least 1 hour before removing cake from pan and placing directly on cooling rack.
Directions for Glaze
- First, melt butter on low heat in a small sauce pan.
- While butter is melting, place a piece of parchment paper under the cooling rack to catch any glaze that slides off the cake.
- Add the sugar and whisk until it is dissolved.
- Whisk in Irish Cream and Vanilla.
- Allow this mixture to cool for approximately 3-5 minutes
- While mixture is cooling, gently poke holes all over the cake using a bamboo skewer or metal cake tester.
Directions for Ganache
- Pour cream into small saucepan and heat until bubbly around the edges.
- While cream is heating, pour chocolate chips into a large measuring cup.
- When cream has heated, pour over chocolate chips and allow the chips to sit approximately 2 minutes.
- Whisk chocolate and cream together.
- Using a kitchen funnel, transfer the chocolate ganache to a squirt bottle. If you do not have a funnel or squeeze bottle, you can dip a spoon in the chocolate and then move over the top of the cake as you drizzle.
- Drizzle the cake with the ganache.
- Allow the chocolate to set up and become firm.
- Serve the cake with a scoop of Blue Bell Natural Vanilla Bean or freshly whipped cream.
- Store any remaining cake in an airtight container for up to 5 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 55 minutes (plus cool time)
- Category: dessert
- Cuisine: American
Keywords: St. Paddy’s Pound Cake
How do you celebrate St. Patrick’s Day? Let me know in the comment section below.
And don’t forget to tell me what you think of J Dub’s Saint Patrick’s Pound Cake.
Looking For More Recipes?
Try my Vanilla Pound Cake a la Darlene. My recipe makes a huge loaf cake that you can easily freeze for later.
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