Orange-Glazed Irish Brandy Pound Cake
2 cups (4 sticks) BUTTER
3 cups granulated sugar
5 eggs
1 cup milk*
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon Bailey's Irish Creme
1 tablespoon brandy
2 tablespoons orange extract
1 teaspoon vanilla extract
*For a more delicate texture, substitute 1 cup buttermilk for the milk. Add 1/2 teaspoon baking soda to dry mixture.
Glaze (optional)
2 cups powdered sugar
1/2 cup freshly squeezed orange juice
Preheat oven to 325 degrees F.
Sift dry ingredients together. Cream butter and sugar. Add eggs one at a time, beating well after each addition. Next, add dry mixture and milk alternately, starting and ending with dry mixture. Lastly, stir in extracts and liquors. Pour batter into greased and floured standard Bundt pan. Bake at 325 degrees F for about 1 hour 15 minutes. (Mine baked for about 1 hour and 10 minutes and there were quarter-sized moist spots on the inside of the cake--delicious!)
2 cups (4 sticks) BUTTER
3 cups granulated sugar
5 eggs
1 cup milk*
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon Bailey's Irish Creme
1 tablespoon brandy
2 tablespoons orange extract
1 teaspoon vanilla extract
*For a more delicate texture, substitute 1 cup buttermilk for the milk. Add 1/2 teaspoon baking soda to dry mixture.
Glaze (optional)
2 cups powdered sugar
1/2 cup freshly squeezed orange juice
Preheat oven to 325 degrees F.
Sift dry ingredients together. Cream butter and sugar. Add eggs one at a time, beating well after each addition. Next, add dry mixture and milk alternately, starting and ending with dry mixture. Lastly, stir in extracts and liquors. Pour batter into greased and floured standard Bundt pan. Bake at 325 degrees F for about 1 hour 15 minutes. (Mine baked for about 1 hour and 10 minutes and there were quarter-sized moist spots on the inside of the cake--delicious!)
