Irish Cream Pound Cake



For the glaze:


Set oven rack in the middle and preheat oven to 180° C.

In a bowl, cream together the butter and the cream cheese. Add half of the sugar a little at a time, mixing on medium speed until light and fluffy.

In a separated bowl, beat the egg whites until foamy. Add half the sugar (little by little) and beat until stiff peaks get formed.

Add the egg yolks to the butter mixture, one at a time, mixing on low just until the yolk is no longer visible.

In a medium bowl, sift together the flour and the salt.

Add the vanilla and the Irish cream and mix.

Now is time of bringing all these mixtures together.

You can do this part by hand using a spatula to fold in the flour, butter mix and Irish cream.

Gently fold in the pistachios.

Pour into the prepared tube/loaf pan and smooth the top of the batter with a spatula.

Bake for 1 hour depending on the cake pan, using a long bamboo skewer to test doneness.

Skewer should come out dry, but may have a few crumbs clinging.

Remove from oven and cool in the pan on a wire rack for 15 minutes. Remove from pan and cool completely on the wire rack.

For the glaze:

In the small bowl, whisk together the confectioners sugar and the Irish cream.

Drizzle over the cake and allow to rest a few minutes, then serve.