Recipe by Aven
"This is an authentic Irish recipe. I got it from a dear Irish friend. It is not for the faint of heart.... but it is divine."
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1 1/2 cups
eggs at room temperature
1 (8 ounce) package
cream cheese, softened
all-purpose flour, sifted
This revisits a common recipe of a solid performer. This classic, standard pound cake recipe is so popular and so enduring because it’s delicious and turns out perfectly every time. On this occasion, I used the batter for cupcakes for my grandbaby’s Baptism. I filled them about 1/3 full, dotted them each with 1/2 tsp. of seedless raspberry jam, then added more batter to about 3/4 full. I baked them at 350 degrees about 23 minutes, then frosted them with a Vanilla Buttercream. The combination of the cake, the raspberry and the buttercream couldn’t have pleased me more. The flavor variations in this cake are limited only by your imagination – in this case I used 1-1/2 tsp. of clear vanilla and 1/2 tsp. of almond flavoring; but rum, coconut, orange, lemon are all just a few of the many interesting alternatives. Bake this dependable pound cake recipe with confidence, and beware of those recipes with changes in the amounts of sugar or, most particularly, butter. (Now, cross your fingers for me that these make it intact to Minneapolis tomorrow for Andrew’s Baptism!)
I made this cake exactly to the recipe. It baked up beautifully. The finished product turned out visually appealing, very full and dense. The flavor though was just okay for me though. It is, as other viewers have indicated, a very rich cake. This, in my opinion, is too rich of a cake to serve to guests for formal occasions or to family for informal occasions. Despite my lack of fervor for this cake, my husband quite enjoyed it.
This butter-bomb is not for the faint of heart (!), but it is outstanding. It resembles a rich pound cake. I sifted some powdered sugar on top, but thin slices would also be great with a fresh fruit sauce and whipped cream.
OMG! BEST CAKE EVER! SO CREAMY AND DELICIOUS!!!! here is the link of the video i made
Egg-xactly what I was looking for...something Irish on St. Patrick's Day and a way to use up some of the excess eggs my hens are laying these days. My eggs were warmer than room temperature as they were straight from the hen house (yes, I did get pecked!) but the cake turned out incredible. So decadent! First class!
I made cupcakes using this recipe. They were little bundles of moist buttery goodness. I used cool whip buttercream frosting tinted orange for Halloween. Had to take them to work so we wouldn't eat them all.
Delicious and very dense. I had to bake it for closer to 2 hours but it came out fine. I loved this because it's not super sweet and a great festive treat.
First of all...if you like pound cake, this is the ultimate recipe. It is extremely dense and buttery. It has just the right amount of sweetness and doesn't need a frosting, although I used a buttercream to top it off. I made no changes other than I baked it in a 10" spring form pan, since I don't have a
Bundt® pan. Baked at 300 for an hour and 10 minutes. Turned out perfect!
* Percent Daily Values are based on a 2,000 calorie diet.
Irish Dairy Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 249
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