IRISH CREAM POUND CAKESource: The Scottish-Irish Pub and Hearth Cookbook: Recipes and Lore from Celtic Kitchens by Kay Shaw NelsonMakes 1 loaf; 12 to 14 servings This basic pound cake is flavored with Irish cream liqueur, but vanilla extract can be used as a substitute, if desired. 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 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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