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
IRISH CREAM POUNDCAKE
This classic poundcake has a boozy twist that's perfect for parties, St. Patrick's Day and beyond. Irish cream liqueur - a rich blend of Irish whiskey, cream, sugar, vanilla and other flavorings - is added to both the batter and the glaze, which yields doubly flavorful results. The alcohol in the cake burns off during baking, but if you'd like to mute the hint of alcohol in the glaze, simply bring the Irish cream to a simmer and let it cool before whisking it with the confectioners' sugar. Serve the cake alone, with a scoop of coffee ice cream or a hot cup of coffee (spiked with Irish cream, perhaps). The cake keeps well at room temperature, tightly wrapped, for up to 4 days.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Spray a 9-inch loaf pan with nonstick spray, then dust with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing on medium speed until incorporated, about 30 seconds each. Scrape down the sides of the bowl after each addition.
- In a medium bowl, whisk together the flour, baking powder and salt. Add the mixture to the bowl of the stand mixer and mix on low until incorporated, about 30 seconds. Add the Irish cream and mix on low to combine, 15 seconds more.
- Pour the batter into the prepared pan and spread in an even layer. Bake until the surface of the cake is lightly golden brown and a toothpick inserted into the thickest part comes out clean, 55 to 65 minutes. Let cool in the pan for 10 minutes, then unmold onto a wire rack to cool completely.
- Make the glaze: Whisk the powdered sugar and Irish cream together in a medium bowl to form a thick glaze. Spoon the glaze over the surface of the loaf, letting the excess drip down the sides. Let the glaze set for 10 to 15 minutes before slicing.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 11 grams, Carbohydrate 75 grams, Fat 31 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 18 grams, Sodium 268 milligrams, Sugar 53 grams, TransFat 1 gram
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 ALMOND CAKE
Make and share this Irish Cream Almond Cake recipe from Food.com.
Provided by Pinay0618
Categories < 4 Hours
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Grease and flour a 10 cup bundt pan.
- Add Almond Paste, cake mix, pudding, eggs, oil, water and Irish Cream to mixing bowl. Beat on medium speed for 3 minutes, occasionally scraping down sides of bowl.
- Pour batter into bundt pan and bake for 45-50 minutes, or until cake springs back when touched with finger.
- Cool cake in pan on wire rack for 20 minutes. Invert cake onto wire rack to cool completely.
- Mix confectioner's sugar with liqueur of choice and butter until smooth. Evenly pour glaze on top of cake. Sprinkle glaze with green decorations for a St. Patrick's Day embellishment if desired.
Nutrition Facts : Calories 538.1, Fat 27.8, SaturatedFat 5.4, Cholesterol 79.9, Sodium 498.3, Carbohydrate 65.5, Fiber 1.3, Sugar 48.2, Protein 5.9
ALMOND GOOD LUCK CAKE
I make this cake for every New Year's Eve dinner. It's said that the person who finds the one whole almond inside will have good luck during the upcoming year. -Vivian Nikanow, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Combine almond and 1 tablespoon flour; sprinkle into a well-greased 10-in. fluted tube pan. Set aside. , In a large bowl, cream the butter, shortening and 1 cup sugar. Add egg yolks, one at a time, beating well after each addition. Stir in lemon juice, zest and extracts. Combine the baking powder, salt, baking soda and remaining flour; add to the creamed mixture alternately with milk., In a small bowl, beat egg whites and cream of tartar until soft peaks form. Beat in the remaining sugar, 1 tablespoon at a time, until stiff. Fold into batter. Pour into prepared pan. Insert whole almond into batter., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., For glaze, melt preserves in a microwave or saucepan; strain. Add orange juice; drizzle over warm cake.
Nutrition Facts : Calories 273 calories, Fat 15g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 275mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOND CAKE WITH PEACHES AND CREAM
This tender, golden cake, adapted from Lindsey Shere's "Chez Panisse Desserts," walks the line between dense and light, with a fine, moist crumb and deep marzipan flavor that comes from a combination of homemade almond paste and a touch of almond extract. Easily made in a food processor, it's a versatile cake that you can dress up any way you like. Here, it's topped with peaches and cream, but it's just as good with berries, nectarines, plums or poached pears. Or leave it plain for a more restrained dessert or afternoon snack. You can vary the nuts for the paste here, too. Substitute unsalted roasted almonds for a toasty, earthy flavor; hazelnuts for woodsy notes; and pistachios plus a dash of orange blossom water for a heady, floral notes. This cake will keep for up to two days well wrapped at room temperature or five days in the fridge.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees. Butter and lightly flour a 9- or 10-inch springform pan.
- Place almond flour and confectioners' sugar in a food processor and pulse to combine. Add egg white, almond extract and 1/4 teaspoon salt, and process until it all forms a paste.
- Add granulated sugar to the food processor and pulse until everything is well combined and crumbly. Add butter and vanilla, and continue processing until light and fluffy, about 2 minutes. With the machine running, add eggs one at a time, processing until smooth between eggs.
- Stop the machine, scrape down the sides with a rubber spatula, and add flour, baking powder and remaining 1/4 teaspoon salt. Pulse a few times, until the dry ingredients are just integrated. (Be careful not to overprocess.)
- Pour the batter into the prepared pan. Bake until the cake is golden on top and a toothpick inserted into the center comes out clean, about 60 to 70 minutes for a 10-inch pan and 70 to 80 minutes for a 9-inch pan. Transfer the pan to a wire rack and let cake cool completely before unmolding and serving.
- Put the peach slices in a bowl and taste a slice. If they seem tart, sprinkle peaches with a little confectioners' sugar.
- Just before serving, dust the top of the cake with confectioners' sugar. You can serve slices of the cake with the peaches and cream on the side or dollop some whipped cream on top of the cake and top with the peaches before cutting.
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