Month: July 2014

Cathy, Nicole’s mom, didn’t seem too enthralled with the thought of a Bailey’s pound cake. She mentioned Kahlua. I had to go searching for my bottle of Kahlua. I dragged a chair over to the pantry, so I could stand on it and move all the bottles of wine and whiskey etc in order to get to the Kahlua.

And then the bottle was close to empty! Oy.

Cathy thinks desserts are better if they have a bit of chocolate in them too, so the dash of chocolate is for her.

Because Cathy Told Me To…

Cake:
2 sticks butter, softened
1/2 cup sour cream or 1/2 cup Crisco
3 cups sugar
6 eggs
1 teaspoon vanilla
3 tablespoons cocoa
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup Kahlua

Glaze:
2 cups confectioners sugar
3-4 Tablespoons Kahlua

Preheat oven to 325*F. Butter a bundt pan and then dust with cocoa. Set aside.

Cream together the butter, sour cream/crisco, sugar and vanilla. Add the eggs one at a time and beat thoroughly.

Sift together the cocoa, flour, baking powder and salt, then add to by thirds, alternating with the milk and Kahlua.

Pour batter into the prepared bundt pan and cook for 1 hour and 15 minutes.

When cake is done, remove from oven and cool for ten minutes before inverting onto cake plate.

Glaze: blend confectioners sugar and kahlua until smooth. Pour over the cake while the cake is still warm.

(I sprinkled chocolate chips over the cake, just because I could. lol Oh, and then I had to add a splash of Baileys because there wasn’t enough Kahlua. Oops!)

Sometimes when I want to bake and don’t know what to do, my neighbor Nicole will toss out a flavor possibility to me. Normally she says something with chocolate. Not this week. She totally threw me for a loop and asked for a cake flavored with Baileys.

The Nicole:

2 sticks butter, softened
1/2 cup Crisco (or another stick of butter)
2 cups firmly packed light brown sugar
1 cup sugar
6 large eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1/2 cup whole milk
1/2 cup Baileys Irish cream

For the Glaze:
2 cups confectioners sugar
3 tablespoons Baileys Irish cream

Preheat oven to 325*F. Butter and flour a bundt pan and set aside.

Beat the butter, Crisco and sugar together. Add the eggs one at a time and beat well after each addition. Add vanilla. Sift together the flour, baking powder and salt. Add the flour in thirds to the egg mixture and alternate with the milk and Baileys.

Pour batter into a prepared bundt pan. Bake for 1 hour and 15 minutes. Let cool for 10 minutes before inverting onto cake plate.

Glaze: Blend the confectioners sugar and Baileys until smooth. Drizzle over cake.