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Chocolate chip pound cakes

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About the bake

These delicious cakes are full of chocolate chips and indulgent Irish liqueur. Go on - treat yourself!

45Total Time
20Prep Time
25Bake Time
12Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180C (fan 160C, gas mark 4). In a bowl cream together the sugars, butter and vanilla extract either with a wooden spoon or an electric whisk until light and fluffy.

  2. Step 2:

    Gradually beat in the eggs, and fold in the flour, baking powder, cream and Baileys.

  3. Step 3:

    Fold the chocolate chips through and divide evenly between 12 mini loaf cases (available from major supermarkets). To make it easier to fill the mini loaf cases use a piping bag for the filling.

  4. Step 4:

    Bake in the oven on a baking tray at least 1cm apart for 25 - 30 minutes until risen and golden and springy to the touch and cool on a wire rack.

  5. Step 5:

    For the icing, mix the icing sugar with the Baileys and drizzle over the cooled cakes with a spoon and dust with a little cocoa powder.

Ingredients

    • 150g Billington's Unrefined Light Muscovado Sugar
    • 150g Billington's Unrefined Golden Caster sugar
    • 225g Butter (unsalted) (softened)
    • 1.5 tsp Nielsen-Massey Vanilla Extract
    • 3 Egg(s) (free range) (large)
    • 300g Self-raising white flour
    • 0.5 tsp Baking powder
    • 150ml Single cream
    • 75ml Baileys
    • 150g Milk chocolate chips
  • For the icing

    • 100g Unrefined golden icing sugar
    • 3 tbsp Baileys
    •  Cocoa powder (to dust)

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