Coffee And Irish Cream Bundt Cake Food

IRISH CREAM BUNDT 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.

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.

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.

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.

COFFEE CREAM CHEESE BUNDT CAKE

Steps:

• Mix butter, cream cheese and coffee until creamy.
• Gradually add sugar & vanilla.
• Add 1 egg at a time.
• Combine flour & salt; add to mix.
• Pour into a bundt pan sprayed with Pam and dusted with flour or cocoa powder and bake at 300° for 90 minutes.
• The top (actually bottom) will still look moist. That is perfect. I let it cook to long once, and the whole cake was very dry. Better to be a bit moist with this one.