IRISH CREAM COFFEE
A steaming cup of this jazzed-up coffee makes the perfect pick-me-up any time of day. Try experimenting with other liqueurs or creamers to give each cup new life. -Carol Fate, Waverly, Illinois
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Divide sugar and liqueur among four mugs; stir in coffee. Garnish with whipped cream. Serve immediately.
Nutrition Facts : Calories 152 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
IRISH CREAM POUNDCAKE
This classic poundcake has a boozy twist that's perfect for parties, St. Patrick's Day and beyond. Irish cream liqueur - a rich blend of Irish whiskey, cream, sugar, vanilla and other flavorings - is added to both the batter and the glaze, which yields doubly flavorful results. The alcohol in the cake burns off during baking, but if you'd like to mute the hint of alcohol in the glaze, simply bring the Irish cream to a simmer and let it cool before whisking it with the confectioners' sugar. Serve the cake alone, with a scoop of coffee ice cream or a hot cup of coffee (spiked with Irish cream, perhaps). The cake keeps well at room temperature, tightly wrapped, for up to 4 days.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Spray a 9-inch loaf pan with nonstick spray, then dust with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing on medium speed until incorporated, about 30 seconds each. Scrape down the sides of the bowl after each addition.
- In a medium bowl, whisk together the flour, baking powder and salt. Add the mixture to the bowl of the stand mixer and mix on low until incorporated, about 30 seconds. Add the Irish cream and mix on low to combine, 15 seconds more.
- Pour the batter into the prepared pan and spread in an even layer. Bake until the surface of the cake is lightly golden brown and a toothpick inserted into the thickest part comes out clean, 55 to 65 minutes. Let cool in the pan for 10 minutes, then unmold onto a wire rack to cool completely.
- Make the glaze: Whisk the powdered sugar and Irish cream together in a medium bowl to form a thick glaze. Spoon the glaze over the surface of the loaf, letting the excess drip down the sides. Let the glaze set for 10 to 15 minutes before slicing.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 11 grams, Carbohydrate 75 grams, Fat 31 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 18 grams, Sodium 268 milligrams, Sugar 53 grams, TransFat 1 gram
IRISH COFFEE CAKE
A really good and tasty Irish coffee cake.
Provided by Natalia
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Place waxed paper over a large wire cooling rack. Place a 3-quart mixing bowl in the freezer.
- Mix flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
- Place unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.
- Beat eggs in a bowl until thick and lemon-colored, about 5 minutes.
- Remove cold bowl from the freezer and pour in chilled whipping cream; beat until stiff. Fold in eggs, melted chocolate, and vanilla extract. Add flour mixture, about 1/2 cup at a time, folding gently after each addition, until blended. Pour into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert layers carefully onto the prepared cooling rack and let cool completely, about 30 minutes. Poke holes in the top of the cakes with a skewer or long-tined fork.
- Stir whiskey, coffee granules, and 2 tablespoons sugar together in a small bowl until coffee is dissolved. Pour 1/2 of the coffee-whiskey mixture over each layer. Let stand at room temperature for 30 minutes.
- Meanwhile, combine whiskey and coffee granules for the frosting in a large bowl; stir until coffee is dissolved. Add butter and vanilla extract and beat until combined. Gradually mix in powdered sugar on medium speed until smooth. Transfer 1/2 cup of frosting to a pastry bag fitted with an open star tip (#32 or #4B); set aside. Use the remaining frosting to fill layers and frost sides and top of cake.
- Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly, then transfer to a small pastry bag fitted with a medium-sized writing tip.
- Pipe chocolate in a lattice design across the top of the cake. Pipe a shell border or rosettes around the top edge.
Nutrition Facts : Calories 657.4 calories, Carbohydrate 85.4 g, Cholesterol 113.3 mg, Fat 31.7 g, Fiber 2.6 g, Protein 6.2 g, SaturatedFat 19.2 g, Sodium 293.3 mg, Sugar 62.4 g
IRISH CREAM POUND CAKE
Yet another use for those bottles of Godiva and Bailey's you have sitting around. Beautiful cake is delicious. Never lasts long in my house. Enjoy!
Provided by Cynna
Categories Dessert
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F
- Generously grease and flour 12-cup bundt pan.
- Beat butter in large bowl until smooth.
- Add sugar and continue beating until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- At low speed, add flour and Bailey's liqueur alternately, beginning and ending with flour. Mix well after each addition.
- Stir in vanilla and chocolate liqueur.
- Pour into prepared pan. Bake 1 hour and 10 minutes to 1 hour and 20 minutes or until toothpick inserted near the center comes out clean.
- Cool in pan 10 minutes; invert onto cooling rack.
- Cool completely. Sprinkle with 1 tablespoon confectioners sugar if desired.
- In small mixing bowl, beat whipping cream until soft peaks form.
- Gradually add confectioners sugar.
- Add vanilla and liqueurs.
- Continue beating until stiff peaks form.
- Cut cake into serving pieces; top each serving with a dollop of Irish Cream topping.
Nutrition Facts : Calories 667.1, Fat 37.6, SaturatedFat 22.7, Cholesterol 210.2, Sodium 225.6, Carbohydrate 70.2, Fiber 1, Sugar 40.8, Protein 8.3
COFFEE AND IRISH CREAM BUNDT® CAKE
One of my husband's favorite drink combos is Baileys® and coffee, so I decided to make the dynamic duo into a cake. It's delicious when served with some lightly sweetened whipped cream.
Provided by Kim
Categories Bundt Cake
Time 1h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
- Mix together coffee and espresso powder in a small bowl or measuring cup until dissolved. Set aside.
- Mix together flour, baking powder, and salt in a medium bowl until combined.
- Cream together butter, cream cheese, white sugar, and brown sugar in a large bowl until smooth and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Add coffee-espresso mixture and vanilla and mix until combined. Add 1/2 of the flour mixture and stir until just combined. Pour in Irish cream and mix until combined. Add remaining flour mixture and mix until just combined. Fold in mini chocolate chips.
- Pour batter evenly into the prepared pan. Tap pan gently on the counter a few times to disperse any air bubbles.
- Place pan into the preheated oven and bake until the top of the cake springs back lightly when touched, 55 to 60 minutes. Allow cake to cool for 15 minutes in the pan before removing to a wire rack to cool completely.
Nutrition Facts : Calories 571.6 calories, Carbohydrate 73.8 g, Cholesterol 61.5 mg, Fat 25.5 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 15.8 g, Sodium 269.6 mg
IRISH COFFEE CAKE
A delicious finale to a great dinner! This cake is made with coffee and laced with Irish whiskey! Add some whipped cream and you have Irish Coffee Cake. Source: Canadian Living
Provided by Elly in Canada
Categories Breads
Time 1h
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- CAKE:.
- Beat butter with sugar until fluffy.
- Beat in eggs, one at a time.
- Dissolve espresso powder in vanilla, beat into butter mixture.
- Mix flour, almonds, baking powder and salt; stir into butter mixture.
- Spread batter in a greased 8-inch round cake pan.
- Bake in 350°F oven for 30 minutes or until tester comes out clean.
- Cool on rack for 5 minutes.
- Run knife around edge of cake to separate from pan; turn out onto rack, let cool completely.
- COFFEE SYRUP:.
- In a saucepan, bring sugar and coffee to a boil, stirring to dissolve sugar, boil for 1 minute.
- Remove from heat and stir in whiskey.
- Return the cooled cake to the baking pan, poke holes all over top with a toothpick or skewer.
- Pour coffee syrup over cake. Let cool for 1 hour or until syrup is absorbed.
- Remove from pan; place on serving plate.
- TOPPING:.
- Whip cream with whiskey and sugar, pipe along the top edge of the cake.
- Garnish with coffee beans!
- Prep time does not include cooling time.
Nutrition Facts : Calories 514.2, Fat 27.6, SaturatedFat 15.1, Cholesterol 138.3, Sodium 328.5, Carbohydrate 53.7, Fiber 1.3, Sugar 36, Protein 6.2
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