IRISH CREAM POUND CAKE
Source: The Scottish-Irish Pub and Hearth Cookbook: Recipes and Lore from Celtic Kitchens by Kay Shaw Nelson
Makes 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.