Irish Cream Pound Cake

Don’t eat too much of this cake....cause I said so! ....and don’t ever forget your Irish roots! Love, Mom.

ingredients

1
Preheat oven to 325. Spray a 12-cup fluted pan (Bundt pan) with nonstick baking spray with flour (or spray and dust with flour).
2
In a large bowl, beat butter, vanilla and sugars at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
3
In a medium bowl, combine flour, baking powder, and salt.
4
Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating well after each addition. Stir in Irish cream. Spoon batter into prepared pan, and bake for 1 hour and 15 to 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Drizzle Irish Cream Glaze over cake. Garnish with fresh mint and sliced strawberry, if desired.
5
IRISH CREAM GLAZE
6
2 cups confectioner’s sugar
7
3 tablespoons Irish cream liqueur
8
In a medium bowl, combine sugar and Irish cream, whisking until smooth.