Baileys Irish Cream Cake Food
BAILEY'S IRISH CREAM CAKE
This is the best, moistest cake I've made from scratch. It's always requested for at work and/or family gatherings.
Provided by LiisaN
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
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.
BAILEYS IRISH CREAM CAKE
Lush, elegant looking dessert that will make a big impression. Looks like you've spent hours preparing. Be sure to refrigerate the Andes Mints so they are easy to chop.
Provided by kathy2263
Categories Dessert
Time 3h30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Bake cake accoridng to directions.
- while cake is still warm, poke holes in it and pour Bailey's over it.
- Refrigerate covered for at least 3 hours.
- In the meantime, prepare pudding according to package but use a total of 3 cups to prepare both packages of pudding instead of four.
- Also use a food processor to chop up the Andes into small pieces (be careful not to chop into a powder).
- After the three hours, cut the cake into squares and layer at bottom of bowl.
- Then add a layer of pudding then the candy then the Cool Whip.
- Continue this until you've reached the top of the bowl, finishing with a layer of Cool Whip and candy.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 574.8, Fat 28.3, SaturatedFat 12.5, Cholesterol 55.8, Sodium 695.5, Carbohydrate 78.2, Fiber 2.4, Sugar 54.1, Protein 6.1
BAILEYS IRISH CREAM CAKE
Came across this recipe and I am putting it here for safe keeping. Haven't made this recipe as yet, although there has not been a cake with spirits added that I have not loved. NOTE: The original recipe gave no amount on the white chocolate chips, I put in 12oz. as that is the size I would most likely buy. I plan on starting out with less when I first make this recipe, probably 1 cup and work from there. Please post what you did and how it worked out. Also: The recipe for cake ingredients should read: 1 Tblsp., plus 2 tsp. baking powder ( I could not get it to print that way)
Provided by Sandylee
Categories Dessert
Time 1h5m
Yield 18 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 651.7, Fat 24.9, SaturatedFat 12.3, Cholesterol 61.7, Sodium 460.9, Carbohydrate 94.3, Fiber 0.8, Sugar 71.2, Protein 6.8
BOXED-MIX BAILEYS IRISH CREAM CAKE
This is a fantastic cake for all of you Bailey's Irish Cream lovers who don't quite get enough of the awesome flavor in your coffee!
Provided by FLUFFSTER
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
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 CHEESECAKE
I thought I got this recipe from Bon Appetit but when I researched it I found that it really is different. Maybe I changed it over time but the result is a cheesecake that is so good I can't go to friends homes without making it!
Provided by DaveLen
Categories Cheesecake
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- -- Crust --.
- Heat oven to 350°F Finely grind graham crackers in food processor adding butter till combined. Press into bottom of 9" springform pan. Bake until golden, about 8 minutes. Maintain oven temperature.
- -- Filling --.
- With blender mix cream cheese (should be at room temperature) and sugar till smooth. Beat in flour. Add eggs one at a time beating till just combined. Mix in rest of ingredients.
- Pour into crust and bake 10 minutes at 350F then reduce temp to 250°F Bake until set, about 45 to 50 minutes. Cool in pan on rack for 10 minutes. Run sharp knife around edge of pan to loosen.
- -- Glaze --.
- Simmer cream in heavy medium size sauce pan. Reduce heat to low and add chopped chocolate stirring till melted. Let cool to luke warm.
- Release pan from sides of cake, remove and place cake on wire rack. Place aluminum foil or wax paper under rack to catch drippings. Pour glaze over cheesecake allowing excess to run over sides. With the back of spoon swirl the chocolate from center outwards to coat entire cake. Let cheesecake cool completely, dust with confectioners sugar for effect.
Nutrition Facts : Calories 650.9, Fat 58.8, SaturatedFat 36.1, Cholesterol 178.9, Sodium 350.8, Carbohydrate 29.9, Fiber 5.5, Sugar 13.8, Protein 13.3
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