I’m a nerd. And I am proud of it! ; )
How am I a nerd? Well… I am sure that my close friends and family could provide you with a long and detailed list with all my nerd-isms, with one being my obsession with holidays.
I love all holidays and have to do something big or small to celebrate each and every holiday (this is evident by all the holiday themed recipes on this blog!).
St. Patrick’s Day is no exception.
And while some people celebrate St. Patrick’s Day to purely to ingest as much green tinted food as possible, I try to use the day to think about some of my ancestors who came from Ireland and celebrate that heritage.
Which just means I try and eat lots of traditional and non-traditional Irish food as well!
For us, I usually make some sort of Shepherd’s Pie for dinner, and because I have a huge sweet tooth, I always try to have some sort of dessert or special treat for our holiday celebrations. But for some reason I never really think of a good dessert for St. Patrick’s Day.
Enter in this Irish Cream Cake!
This is the recipe for the month of March for the Lick the Bowl Good Baking Group and I am so glad that I now have this recipe in my repertoire! My friend Monica (from Lick the Bowl Good) claims that she makes this for St. Patrick’s Day every year and I think that it will become an annual St. Paddy’s Day tradition for us too!
This cake is so easy to whip up and yields the perfect sized cake for a small gathering. A light and tender cake with a nice ‘hint’ of Irish Cream Liquor makes for a lovely St. Patrick’s Day treat!
One Year Ago: “Foodie Field Trip” – Cowboy Breakfast
Two Years Ago: Waffle House Waffles
Three Years Ago: Magazine Review: Bon Appetit
Four Years Ago: Guinness Shepherd’s Pie
Five Years Ago: Butterscotch Sweet Potato Cookie Sandwiches
Irish Cream Cake
Prep Time: 20 minutes Bake Time: 20-25 minutes Wait Time: 10-15 minutes Serves: approximately 8
2/3 cup unbleached all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
6 tablespoons Irish Cream Liquor*
Irish Cream Glaze:
2 tablespoons butter, melted
3/4 cup powdered sugar
1 1/2 tablespoons Irish Cream Liquor*
1 1/2 tablespoons milk
½ teaspoon vanilla extract
¼ cup mini chocolate chips (optional)
Preheat oven to 350 degrees F. Butter and flour an 8-inch pan and set aside.
In a small bowl, stir together flour, baking powder, baking soda and salt; set aside.
In a large bowl, cream together softened butter and sugar until light and fluffy. Add egg and vanilla extract, and beat until creamy and well combined.
Mix in half of the flour mixture, followed by half of the Irish Cream Liquor. Add remaining flour mixture and Irish Cream Liquor, beating until well blended.
Pour batter into prepared pan.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool cake in pan for approximately 10-15 minutes then carefully remove cake from pan to finish cooling on a wire rack.
In a small bowl, whisk together all ingredients for glaze, whisking until glaze is smooth and pourable.
Place cooled cake on serving platter. Immediately pour glaze over the top of the cake. Using a spatula, spread the glaze out to the edges of the cake. While the glaze is still wet, garnish with mini chocolate chips, if desired. Allow glaze to to set before serving.
Store cake at room temperature.