Ask Peabody….

My husband teases that I should have a whole other website called “Ask Peabody”, for I get many an email each day asking me a variety of baking and cooking questions.
Some are quick and easy. Like, can I make this cake into a cupcake and how long should I bake them for if I can.
Some are tricky. Like, we ate at the restaurant and had this great Sea Bass with a yellow sauce. What do you think was in the sauce? Ummm, yeah, I’m going to need a little more than that.
I try and help a lot of people figure out “family” recipes that they only know the ingredients to but not the actual measurements. Sometimes I am helpful, sometimes not. :)
Sometimes people ask me about recipes on my blog. The really hard ones are when they ask me to remember recipes from 2 ½ years ago. My brain simply doesn’t work that well. So I have to go back and desperately try to remember what I did. I mean I have the recipe but they ask me to remember what the texture was and what not. Sometimes I just can’t.
If I think I can help, I try. If I know it wont be possible, I tell them so. Sometimes people don’t take that well. I just want to remind people I do this for free…so if I can’t help, please don’t take it out on me that I can not recreate the meal you had with your husband 16 years ago at a restaurant that no longer exists.
One woman, Michelle, whom I hope this is helping asked me a long while ago if I could help recreate a Bailey’s Irish Cream Caramel that they had bought but no longer had. Through a series of emails, I think/hope I have come somewhat close to what she was looking for. If not, it is still good. :)
Sorry this took forever Michelle, life has been a blur as of late.
I also made a Chocolate Bailey’s Pound Cake to go with it.
Hope this is what you were looking for.
If you have a question, feel free to “Ask Peabody”, just remember, I can only do so much. :)

Chocolate Bailey’s Pound Cake

½ cup unsalted butter
1 cup shortening
3 cups sugar
5 eggs
4 heaping tsp cocoa powder
1 tsp baking powder
3 cups sifted cake flour
½ tsp salt
1 cup milk
3 TBSP Bailey’s Irish Cream
1 tsp vanilla

Preheat oven to 325F. Cream the butter, shortening, and sugar well. Beat in the eggs. Sift the dry ingredients together. Beat the flour mixture, 1 part at a time, into the butter mixture, alternating with the milk, until just blended. Add the vanilla and Irish Cream and mix. Pour into a greased 8-inch tube pan lined with waxed paper(I skipped that part). Bake for 1 ½ hour.
Serves 16-20

Adapted from Mrs. Wilkes’ Boardinghouse Cookbook

Bailey’s Caramel Topping

2 cups sugar
½ cup water
1 ½ TBSP light corn syrup
1/2 cup heavy cream plus 1 TBSP
1/8 cup Bailey’s Irish Cream plus 1 TBSP
2 TBSP unsalted butter, at room temperature

To make the topping:
Put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat. Heat, without stirring , until the caramel turns deep amber, 5-10 minutes. Combine Bailey’s(1/8 cup) and Cream together. Take the pan off of the heat and, standing back from the saucepan add the cream mixture and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps. Add in the 1 TBSP of Bailey’s and whisk until incorporated.

Adapted from Baking From My Home to Yours by Dorie Greenspan

Top cake with caramel and some whipped cream(perhaps spiked with Bailey’s).

Comments

  1. That looks soooo yummy. I don’t currently have Bailey’s, but how about some Kahlua?…

    BTW…I appreciate you taking the time to answer questions and being there for your readers.

  2. I won’t ask you any questions, but I could just dive into that first picture head first. This cake sounds delish!!

  3. I usually stay away from this kind of cakes because I don’t find them moist enough, but I can see that is not the case here. Looks yummy!

  4. Purely delicious with the photography, peabody!

  5. Bless you, you little culinary Ann Landers, for helping the confused and foodless everywhere.

  6. This looks wonderful! The caramel sauce looks delicious. Thank you for answering questions- you’re so sweet :)

  7. OMG that cake looks divine! I love anything with caramel. You’er so kind to try and answer everyone who asks for help:)

  8. YUM!!

  9. Gorgeous pictures! Somewhere, I have that cookbook – might be time to dust it off…

  10. The cake looks and sounds absolutely delicious! Of course, chocolate and Bailey’s are never a bad thing in my book – I’ll definitely be trying this recipe :)

  11. This looks absolutely sublime! I am filing this away to impress my mom-in-law who loves Bailey’s! You are so kind to develop a recipe for a reader :)

  12. wow. i think i’m in heaven! have.got.to.try.that! :)

    thanks for always answering my questions :)

  13. OMG Bailey’s Caramel Topping! Moist chocolate pound cake with it.
    Kiddo, any body gives you problems, I’m ready to take them on.
    Gad that is making me swoon!

  14. oh dear god…. you are trying to kill me right? that looks AMAZING!

  15. These pictures are Reeeee-diculous! (in a fabulous way) Gotta have it!

  16. I am from Savannah, GA and got instantly homesick when I read this recipe!
    I used to eat lunch at Ms. Wilkes’ Boarding House at least once a week when I worked downtown. I think the food there is better than anything Paula Deen ever thought about putting together- and the folks at Ms. Wilkes’ charge a fraction of what “The Lady and Sons” dares charge.
    Ms. Wilkes (may she rest in peace) is an absolute icon in Savannah and I’m proud to see her recipes zipping around on the internet!

  17. Hi Peabody … I happened upon your informative and beautifully-presented blog relatively recently. Thank you for sharing your talents and taking on the challenge of trying to help people. Your efforts are appreciated by many!

  18. Pea,

    I finally made the Bailey’s caramel sauce and it goes without saying that it was fabulous and you are a true gem. Thanks again for taking the time to do this at my request.

  19. Holy delicious! I am drooling right now. Every time I visit your website I feel like you blog the food that is in my head but that I don’t bother to make. Now if I could only get to eat it!

  20. I am stuffing my face with this cake as I type. Oh my God so goooooood. I think my bundt tin may be a bit smaller than yours though – the cake rose up, sank through the hole and plopped all over the bottom of my oven. But I don’t care that I have to clean it now, I am fuelled by victory cake. I can do anything.

  21. sue griffore says:

    how far ahead can this be made? would you keep the caramel separate until servied?
    looks very good………thank you

  22. You can make the cake ahead but yes hold off on the caramel until you want to serve.

  23. sue griffore says:

    Your recipe says 8″ bundt. I have several bundts – where are you measuring the 8 inches? Do you know how many cups your pan holds? thank you again….sue

  24. A quick Google search shows roughly 7 cups
    http://www.thebakingpan.com/baking-basics/baking-pan-sizes.html

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