Irish Dairy Cake

Turned out fabulous! I made it just as described. Took it to a party and it was very well received!

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!)

Tried this recipe on the recommendation of another AR member. It was amazing! I made with just a few tweaks. I used cake flour instead of all-purpose flour because I prefer the texture you get from using cake flour in pound cake. I also used 1 tbsp of vanilla and 1 tsp of almond flavoring. I did have one problem. The cake came out perfect, but, as it cooled the cake seemed to sink and top cracked and crumbled. Luckily, I used a bundt pan, so, once I flipped it the top was hidden. Not sure what caused the cake to settle, but it was moist and very flavorful.