Irish Cream Pound Cake
kirbiecravings.com · 2011 · 1 loaf
Against 462 pound cake recipes
More dairy than 98% of recipes and less butter than 79%.
How it compares
Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.
- More dairy than 98% of recipes: 114% of the flour weight against the typical recipe's 46%, about 2.5 times as much.
- Less butter than 79% of recipes: 66% of the flour weight against the typical recipe's 91%.
Ingredients (12)
- 1 1/2 cups cake flour≈ 171 g
- 1/8 tsp baking soda≈ 0.8 g
- 1/8 tsp salt≈ 0.8 g
- 1/2 cup (1 stick) unsalted butter, softened≈ 114 g
- 1 cup granulated sugar≈ 200 g
- 3 eggs≈ 150 g
- 1/2 cup sour cream≈ 115 g
- 1/2 tbsp vanilla extract≈ 6 g
- 1/3 cup Irish cream liquor≈ 79 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 cup powdered sugar≈ 120 g
- 2 tbsp irish cream≈ 30 g
- about 2 tsp milk≈ 10 g
flour 171 gbatter 837 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.
- Butter66% · 20th percentile · median 91%
- Sugar117% · 49th percentile · median 120%
- Egg88% · 67th percentile · median 80%
- Dairy114% · 99th percentile · median 46%
- Leavening0.5% · 27th percentile · median 1.6%
- Salt0.5% · 44th percentile · median 0.7%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 50 minutes
- median 60 minutes
Keep exploring
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Nearest by baker's percentages: butter, sugar, egg, dairy, leavening, salt.
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