Irish Cream Almond Cake Recipes

IRISH CREAM BUNDT CAKE

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.

IRISH CREAM ALMOND CAKE

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.

IRISH CREAM CAKE

Steps:

• Preheat oven to 350°F.
• Combine cake mix, pudding mix, oil, water, vodka, Bailey's and eggs in a bowl, beat until smooth.
• Pour into greased and floured 10 inch bundt pan.
• Bake 40 to 50 minutes or until done.
• Cool completely and invert onto a serving plate.
• Mix a little powdered sugar and a little Bailey's and drizzle over the top.
• Enjoy.

COFFEE AND IRISH CREAM BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
• Mix together coffee and espresso powder in a small bowl or measuring cup until dissolved. Set aside.
• Mix together flour, baking powder, and salt in a medium bowl until combined.
• Cream together butter, cream cheese, white sugar, and brown sugar in a large bowl until smooth and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Add coffee-espresso mixture and vanilla and mix until combined. Add 1/2 of the flour mixture and stir until just combined. Pour in Irish cream and mix until combined. Add remaining flour mixture and mix until just combined. Fold in mini chocolate chips.
• Pour batter evenly into the prepared pan. Tap pan gently on the counter a few times to disperse any air bubbles.
• Place pan into the preheated oven and bake until the top of the cake springs back lightly when touched, 55 to 60 minutes. Allow cake to cool for 15 minutes in the pan before removing to a wire rack to cool completely.

ORIGINAL IRISH CREAM

Steps:

• In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.