BAILEY'S IRISH CREAM CAKE
This easy to make Bailey's Irish Cream Cake is tender and uniquely flavorful. The Irish cream liqueur in the batter and the glaze is a double whammy of deliciousness.
Provided by Cathy
Categories Dessert
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- Grease and flour a 10-inch bundt pan. Sprinkle pecans over the bottom.
- In a large bowl, with a mixer, combine yellow cake mix, vanilla instant pudding mix, eggs, water, oil and Irish Cream liqueur.
- Pour the batter over nuts in pan. Bake for 60 minutes or until toothpick inserted in center of cake comes out clean.
- Cool for 10 minutes in the pan. Flip the cake out of the pan and cool completely on a wire rack.
- While the cake is cooling, make the glaze. Combine butter, water and sugar in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and add Irish Cream liqueur.
- Prick top and sides of cooled cake with a skewer. Spoon glaze over top and brush onto sides of the cake. Allow the cake to absorb the glaze and repeat until most of the glaze is used. Save some glaze to pour over sliced pieces. (You'll be glad you did.)
Nutrition Facts : Calories 513 kcal, Carbohydrate 47.1 g, Protein 9.7 g, Fat 30.5 g, SaturatedFat 10.2 g, Cholesterol 237.9 mg, Sodium 400.6 mg, Sugar 34.8 g, UnsaturatedFat 11 g, ServingSize 1 serving
BAILEY'S BUNDT CAKE WITH IRISH CREAM GLAZE
This is a very impressive bundt cake made with Bailey's Irish cream and comes with a scrumptious glaze - topped with sliced almonds and a dollop of whip cream on the side makes it extra special.
Provided by Vseward Chef-V
Categories Dessert
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Beat butter at medium speed with an electric mixer, about 2 minutes.
- Gradually add sugar, beating at medium speed 5-7 minutes.
- Add eggs, one at a time, beating just until yellow disappears.
- Dissolve coffee granules in boiling water; stir in liqueur.
- Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour.
- Mix at low speed just until blended after each addition.
- Stir in extracts.
- Pour batter into a greased and floured 10" bundt pan.
- Bake at 300ºF for 1 hour and 40 minutes or until tested done.
- Cool in pan on wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on wire rack.
- Brush with Irish cream glaze and sprinkle with toasted almonds.
- GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar, stirring until blended. Makes 1/2 cup.
Nutrition Facts : Calories 623.6, Fat 26.6, SaturatedFat 15.5, Cholesterol 166.8, Sodium 199.9, Carbohydrate 89.3, Fiber 1.3, Sugar 57, Protein 8.1
IRISH CREAM BUNDT CAKE
Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion.
Provided by Sue Haser
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
- In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
- To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
Nutrition Facts : Calories 590.2 calories, Carbohydrate 68.4 g, Cholesterol 83.2 mg, Fat 30.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 7.9 g, Sodium 476.6 mg, Sugar 50.3 g
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