We have been out for Memorial Day and my brother’s graduation, hence the lack of posts. But I am back now with some recipes that we made over the weekend.
White chocolate AND irish cream: two things I love. Cake makes for three things that I love. The white chocolate makes this cake very moist and the liqueur adds a distinct flavor to complement the smooth white chocolate.
White Chocolate Irish Cream Marbled Loaf Cake
makes 1 loaf
adapted from a recipe by Dorie Greenspan.
2 1/4 cups flour
1 1/2 tsp baking powder
½ tsp salt
1 ½ sticks unsalted butter
1 cup sugar
4 large eggs
1 1/2 tsp vanilla extract
½ cup milk
4 oz white chocolate or white coating bark (cheaper than white chocolate) melted and cooled
1/4 c Bailey’s or Starbucks Coffee Liqueur
1/4 c cocoa powder
Preheat oven to 325F.
With an electric mixer, beat the butter on medium speed until smooth, about 3 minutes.
Add sugar and beat for another 2-3 minutes.
Add eggs one at a time, beating well after each addition.
Beat in vanilla. Reduce the mixer speed to low and alternatively add the flour mixture in 3 additional and the milk in 2 (begin and end with the dry ingredients), mixing only until each addition is incorporated.
Divide batter in half.
Stir 4 ounces of melted white chocolate into the batter and mix until well incorporated.
Take the other half of the batter and add Bailey’s and cocoa powder. Place the chocolate portion into an 8 ½-x-4 ½-x-2 ½ inch loaf pan greased and floured pan first, followed by the white chocolate batter.
Swirl a knife through the cake to marble the dough.
Bake cake for 1 hour , or until a thin knife inserted deep into the center comes out clean. If the cake looks as if it is getting too brown during it’s bake, cover it loosely with a foil tent.
Transfer the cake to a cooling rack and let it rest for about 15 minutes before removing from pan.
Cool the cake to room temperature right side up on the rack.