Sweet Irish Bread

Sweet Irish Bread (from AllRecipes, Servings: 12+, Total Time: 1 hour, 15 minutes)

Ingredients

·         ¼ cup butter

·         1 cup white sugar

·         2 eggs, beaten

·         2 cups all-purpose flour

·         ½ tsp. baking soda

·         1 tsp. cream of tartar

·         1 pinch salt

·         1 cup sour cream

·         1 cup raisins

Directions

1.)    Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan.

2.)    In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream. Sift together the flour, baking soda, cream of tartar and salt; stir into the sour cream mixture until just blended. Fold in raisins. Transfer the batter to the prepared loaf pan.

3.)    Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the crown, comes out clean.

I made this recipe for two reasons: 1.) I was needed to get rid of raisins that I used in two Indian dishes and I didn’t want to throw them away, and 2.) I needed a host gift for a St. Patrick’s Day party.  Perfect combo!

The consistency of the bread was right and it rose very nicely.  When I cut through it, though, some of the raisins started falling out.  I did let it cool for about 1 hour, but maybe it needed a little bit longer to set.  I tasted a bit without reasons and it was sweet and moist.  My husband said that he would probably eat it with the raisins in, he liked it that much.  I will say that it went quickly at the party!

Baileys Irish Cupcakes with Irish Cream Icing

Baileys Irish Cupcakes with Irish Cream Icing (cake and frosting recipes both from AllRecipes, Servings: 12, Total Time: 1 hour)

Ingredients

   For Cake:

·         ½ cup butter, softened
·         ¾ cup white sugar
·         4 egg yolks
·         ¾ cup sour cream
·         ½ tsp. vanilla extract
·         1 tsp. almond extract
·         1 cup all-purpose flour
·         1 tsp. baking powder
·         ¼ tsp. salt
·         6 Tbsp. Irish cream liqueur (such as Baileys®)

   For Icing:

·         ¼ cup butter, softened
·         1 ½ cups confectioners’ sugar, or more as needed
·         1 ½ Tbsp. Irish cream liqueur (such as Baileys®)

Directions

1.)    Preheat oven to 350 degrees F.
2.)    Line 12 muffin cups with paper liners.
3.)    Beat butter in a large bowl with an electric mixer until the butter is light and smooth, 2 to 3 minutes; beat in sugar until the mixture is light and fluffy, at least 5 more minutes.
4.)    Beat in egg yolks one at a time, mixing until each yolk is just combined before adding the next; mix in sour cream and vanilla and almond extracts.
5.)    Sift flour in a separate bowl with baking powder and salt.
6.)    Stir flour mixture into the liquid ingredients in thirds, alternating with Irish cream liqueur, until the batter is smooth.
7.)    Pour batter into the lined muffin cups.
8.)    Bake in the preheated oven until the cupcakes are golden brown on top and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes.
9.)    While cupcakes are cooling, whip ½ cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
10.)                        Set mixer to low speed and slowly beat in confectioners' sugar, 1 cup at a time, until frosting is smooth and spreadable. Beat in the Irish cream liqueur; adjust thickness of frosting with more confectioners' sugar if needed.

I am not a fan of Bailey’s, but I wanted to make an Irish dish for a neighbor’s party.  I did a quick search and saw the cupcake recipe and thought it would be a perfect way to use the Bailey’s we had from a previous party.  I also found the frosting recipe using the same methodology.

I cannot account for the taste of the cake, but I did receive rave reviews from guests at the party.  They said that the cake was moist and were asking what was it.  I cannot believe they couldn’t tell it was Baileys because the cupcake certainly smelled like Baileys.  The cupcakes did fall in the center while they were cooling, but I don’t think that affected the flavor or texture.  Maybe a little more baking powder would fix that.  I used half the frosting ingredients from the second recipe and it was enough to cover the cupcakes, but I think that a full portion would have had better coverage.