Baileys Irish Cream Bundt Cake Food

BAILEY'S BUNDT CAKE WITH IRISH CREAM GLAZE

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.

BAILEYS IRISH CREAM BUNDT CAKE

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.

BAILEY'S IRISH CREAM CAKE

Steps:

• Cake: Sift dry ingredients together.
• Beat egg, oil, buttermilk, liqueur, coffee together.
• Add to the dry ingredients; beat together for about 3 minutes.
• Pour into greased/floured 10" springform pan or 9x13 pan.
• Bake at 350 for 35 to 40 minutues for the springform or 25 to 30 minutes for the 9x13- or until done.
• Cool.
• Frosting: beat ingredients together until stiff.
• Turn cake out onto a plate and frost with whipped cream mixture.
• Sprinkle with chocolate curls.

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.

BAILEYS IRISH CREAM CAKE

Steps:

• BAILEYS YELLOW CAKE DIRECTIONS:.
• Preheat oven to 350°F Grease and flour a 13 x 9 x 2 inch baking pan, and a 6 x 9 x 2 inch pan, or whatever combination of pans that will hold 1 1/2 times the amount that a 13 x 9 x 2 pan holds.
• Mix the flour with the salt and baking powder. Mix the Baileys with the milk.
• Using electric mixer, cream the shortening with the sugar. Add the egg and vanilla, and beat well. Add the flour mixture, alternately with the Baileys and milk mixture. Beat for 2 minutes.
• Pour half of the cake batter into the prepared pans, then drop large spoonfuls of the Baileys Swirl (recipe below) into the pans alternately with large spoonfuls of the cake batter. Swirl with knife or fork to get a marbled effect.
• Bake about 25-35 minutes, or until surface springs back when lightly pressed with fingertip.
• Let cool, then spread with Baileys glaze (recipe below).
• BAILEYS CHEESE SWIRL DIRECTIONS:.
• With electric mixer, beat cheese with butter and vanilla until creamy.
• Add the confectioners sugar; beat until light and fluffy.
• Stir in the Baileys and white chocolate, and mix well.
• BAILEYS GLAZE DIRECTIONS:.
• Mix 3/4 cup Baileys with 1 cup of the powdered sugar. Add more Baileys if the glaze is too thick; add more sugar if the glaze is too thin. Add more Baileys and sugar if there isn't enough glaze.

BAILEY'S CARAMEL CAKE

Steps:

• Preheat oven to 325°F (165°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.

BOXED-MIX BAILEYS IRISH CREAM CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour a 12 cup bundt pan.
• Sprinkle nuts into bottom of pan.
• Combine remaining ingredients in large mixing bowl.
• Beat four minutes on high speed, pour into pan.
• Bake 45 to 55 minutes or until a toothpick inserted into center of cake comes out clean.
• Let cake cool and invert onto plate.
• Bailey's Irish Cream Frosting:.
• Beat all ingredients in a small bowl until fluffy.

BAILEY'S IRISH CREAM POUND CAKE RECIPE - (4.4/5)

Steps:

• Preheat your oven to 325 degrees. Spray a 12-cup fluted bundt pan with nonstick baking spray. In a stand mixer, beat butter, brown sugar and white sugar together at medium speed until creamed and fluffy. Add eggs, one at a time, beating well after each addition and scraping sides of the bowl as necessary. In a medium bowl combine your flour, baking powder and salt; set aside. In a liquid measuring cup combine your milk and liqueur (or creamer). Gradually add flour mixture to butter mixture, alternately with milk mixture. Begin and end with flour, beating well after each addition. Spoon batter into bundt pan and back for 1 hour and 15 to 20 minutes, or until a wooden skewer inserted into the center comes out clean. Cool cake in pan for 10 minutes. While cake is cooling make glaze. Combine powdered sugar and Irish Cream liqueur in a mixer fitted with the whisk attachment. Beat until smooth, adding additional liqueur (or coffee) if glaze is too thick or won't smooth out. Flip over onto wire rack and allow to cool completely. If cake releases from pan immediately, great! if not, just check it every few minutes and remove the pan once the cake has released. Once cake has released from pan drizzle with glaze. Set a baking sheet underneath the cake to catch glaze that drips off.