Baileys Bundt Cake With Irish Cream Glaze Recipes
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
BAILEYS IRISH CREAM BUNDT CAKE
Baileys Irish Cream Bundt Cake is made with Baileys Irish Cream, boxed cake mix and instant chocolate pudding for a moist and delicious chocolate cake that everyone will love.
Provided by Lindsay
Categories Dessert
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
- Add cake mix, pudding mix, vegetable oil, vodka, Irish cream and eggs to a large mixing bowl and mix until well combined.
- Pour evenly into prepared pan and bake for 35-45 minutes or until a toothpick inserted comes out clean.
- Let cool for about 10 minutes, then remove to cooling rack to finish cooling completely.
- To make the icing, combine all ingredients except for the powdered sugar in a small sauce pan.
- Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
- Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
- Whisk in 1 1/4 cups of the powdered sugar and allow to cool slightly and thicken. If your icing is too thin, add additional powdered sugar until it's the right consistency to drizzle it. If you find your icing to be a little thick, just add a touch more water to thin it back out.
- Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely.
- Store cake in an airtight container. Best if eaten within 3-4 days.
Nutrition Facts : ServingSize 1 Slice, Calories 589 calories, Sugar 71.1 g, Sodium 442.6 mg, Fat 23.9 g, SaturatedFat 16.1 g, TransFat 0.1 g, Carbohydrate 87.8 g, Fiber 0.3 g, Protein 4.3 g, Cholesterol 78.7 mg
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