Bailey's Bundt Cake With Irish Cream Glaze |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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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. Ingredients:
1 1/2 cups butter, softened |
3 cups sugar |
6 large eggs |
1 1/2 tablespoons instant coffee granules |
1/4 cup boiling water |
1/2 cup irish cream |
4 cups flour |
1 teaspoon vanilla |
1 teaspoon almond extract |
1 teaspoon instant coffee granules |
2 tablespoons water, boiling |
1 1/2 tablespoons irish cream |
2/3 cup powdered sugar |
3 tablespoons sliced almonds, toasted |
Directions:
1. Beat butter at medium speed with an electric mixer, about 2 minutes.
2. Gradually add sugar, beating at medium speed 5-7 minutes.
3. Add eggs, one at a time, beating just until yellow disappears.
4. Dissolve coffee granules in boiling water; stir in liqueur.
5. Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour.
6. Mix at low speed just until blended after each addition.
7. Stir in extracts.
8. Pour batter into a greased and floured 10 bundt pan.
9. Bake at 300ºF for 1 hour and 40 minutes or until tested done.
10. Cool in pan on wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on wire rack.
11. Brush with Irish cream glaze and sprinkle with toasted almonds.
12. GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar, stirring until blended. Makes 1/2 cup.
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