Baileys Loaf Cake
A rich and velvety loaf cake infused with the creamy, aromatic flavors of Irish cream, featuring a dense and moist crumb.
Ingredients
Scale
- 175g Unsalted Butter
- 200g Granulated Sugar
- 3 Large Eggs
- 250g All Purpose Flour
- 2 tsp Baking Powder
- 120ml Heavy Cream
- 60ml Irish Cream Syrup (non-alcoholic)
- 1 tsp Vanilla Extract
- 1 tbsp Cocoa Powder
- 0.25 tsp Salt
Instructions
- Preheat oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper.
- Cream butter and sugar until very light and fluffy.
- Add eggs one at a time, beating well, then stir in vanilla and Irish cream syrup.
- Sift together flour, baking powder, cocoa, and salt.
- Alternate adding dry ingredients and heavy cream to the batter, starting and ending with dry.
- Pour batter into the pan and smooth the top.
- Bake for 50-60 minutes or until a skewer comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack.
Notes
- Ensure all ingredients are at room temperature for a smooth, emulsified batter.
- Do not overmix once the flour is added to maintain a tender texture.
- The flavor improves significantly after sitting for 24 hours.
Find it online: https://dishmio.com/baileys-loaf-cake/