IRISH CREAM POUND CAKE

Steps:

• 1. Prepare a 10 to 14 cup bundt pan. Melt 1 tablespoon of butter. Add 1 tablespoon of flour and mix to make a paste.
• 2. Paint a layer of the mixture with a pastry brush to the inside of the bundt pan. Set aside. (Your cake will release with ease.)
• 3. In a large mixing bowl, on medium, cream butter and sugars together until fluffy; about 5 minutes.
• 4. Add eggs, one at a time, mixing well after each.
• 5. On low speed, add the flour and salt. Mix until combined.
• 6. Add the Irish cream and the vanilla.
• 7. Mix again.
• 8. Preheat oven to 325 degrees. Spread the batter into bundt pan. Bake for 1 hour and 20 minutes. Every oven is different, so check with a toothpick. It's done when the toothpick comes out moist, but mostly clean.
• 9. Cool the cake in the pan for 10 minutes. Remove from pan and place on a rack to cool completely.
• 10. FOR THE CARAMEL GLAZE: In a saucepan, combine all the ingredients except the powdered sugar. Heat on low until the sugar is melted.
• 11. Turn the heat to medium and bring to a boil. Boil for 3 minutes, stirring occasionally.
• 12. Remove from heat and pour into a heat-proof bowl. Whisk in the powdered sugar. As it cools it will thicken.
• 13. Drizzle the glaze over the cooled cake. Enjoy!