CHOCOLATE CHIP IRISH CREAM POUND CAKE
I got this recipe from April 2007 Cooking Light magazine. It was a category finalist (desserts) and was submitted by Anna Ginsberg of Austin, TX. It produces a very light bundt cake infused with Irish cream, and it isn't as fattening as many cakes out there!
Provided by Marz7215
Categories Dessert
Time 1h10m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- Combine chocolate chips and 1 teaspoon cake flour in a small bowl, toss. Set aside.
- Lightly spoon 2 3/4 cups cake flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt. Set aside.
- Place Cream cheese and butter in large bowl; beat with a mixer at high speed to blend. Add sugars and vanilla; beat until well blended.
- Add eggs one at a time, beating well after each addition. With mixer on low, add flour mixture and liqueur alternatively to sugar mixture beginning and ending with flour mixture; beat well after each addition. Fold chocolate chips. POur batter in a 12 cup bundt pan coated with baking spray.
- Bake for 55 minutes or until a wooden pick inserted in center comers out clean.
- Cool 10 minutes on wire eack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.
Nutrition Facts : Calories 281.3, Fat 9.1, SaturatedFat 5.4, Cholesterol 54, Sodium 176.8, Carbohydrate 47.4, Fiber 0.6, Sugar 28.4, Protein 3.3
IRISH CREAM BUNDT CAKE WITH CHOCOLATE CHIPS
Irish cream Bundt cake is the perfect dessert for St. Patrick's Day. Studded with chocolate chips and topped with a simple Bailey's glaze.
Provided by Cheryl Bennett
Categories Desserts
Time 1h15m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F / 180°C / Gas mark 4. Adjust oven rack to middle.
- Use 2 tbsp. of butter to grease the Bundt cake pan, then dust with 3 tbsp. of flour. Turn the pan upside down (over the sink or bin) and tap firmly to remove excess flour. Set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer (or with a handheld electric mixer), cream remaining butter and sugar together for 3 - 5 minutes, until light and fluffy.
- Add eggs, one at a time, fully incorporating before each additional egg. Scrape down the bowl and give it one more mix.
- In a glass measuring cup (or a small mixing bowl with a spout), stir together the vanilla, heavy cream, Irish cream and oil.
- Add in half the flour mixture, mix until just combined. Add liquid ingredients (cream mixture) and mix to incorporate. Scrape down bowl, and add the rest of the flour mixture. Mix until just combined.
- Gently fold in chocolate chips with a rubber spatula, making sure to scrape the bottom of the bowl.
- Pour cake batter into prepared pan and smooth the top with a rubber spatula.
- Bake for 50 - 70 minutes, or until a tester comes out clean. Baking time will vary depending on your oven.
- Remove from oven and place on a cooling rack. Let cool in the pan for 5 - 7 minutes, before turning over to unmold.
- Let the cake cool completely for at least 2 hours before glazing.
- In a small (1 quart) sauce pan, combine all ingredients for the glaze over low heat.
- Stir constantly until mixture comes together into a smooth, pourable glaze. Remove from heat and let cool to room temperature.
- Drizzle over completely cooled cake. Decorate with sprinkles, if desired.
Nutrition Facts : Calories 448 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 221 milligrams sodium, Sugar 42 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
IRISH CREAM BUNDT CAKE
Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion.
Provided by Sue Haser
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 1h30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 590.2 calories, Carbohydrate 68.4 g, Cholesterol 83.2 mg, Fat 30.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 7.9 g, Sodium 476.6 mg, Sugar 50.3 g
IRISH CREAM BUNDT CAKE
Make and share this Irish Cream Bundt Cake recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
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.
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