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Ingredients
| salted butter: 1 1/2 cups (softened) |
| granulated sugar: 3 cups |
| eggs: 6 (large) |
| instant coffee: 1 1/2 Tbl |
| water: 1/4 cup (boiling) |
| Baileys: 1/2 cup |
| all-purpose flour (unsifted): 4 cups |
| vanilla extract: 1 tsp |
| almond extract: 1 tsp |
| instant coffee: 1 tsp |
| water: 2 Tbl (boiling) |
| Baileys: 1 1/2 Tbl |
| powdered sugar (unsifted): 2/3 cup |
| almonds (sliced): 3 Tbl (toasted) |
Bailey's Bundt Cake With Irish Cream Glaze
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
120 min -
Servings
12 serving(s)
Tags
- 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.