Bailey's irish cream bundt cake PDF Print E-mail

Bailey's Irish Cream Bundt Cake

1 (18.25 ounce) box yellow or chocolate cake mix
1 (3.4 ounce) box instant vanilla or chocolate pudding and pie filling mix
4 eggs
1/2 cup vegetable oil
3/4 cup Bailey's Irish Cream liqueur
Sifted confectioners' sugar or Bailey's Irish Cream
    Glaze or Bailey's Cream Cheese Frosting
Small St. Patrick's Day cake decorations (optional)

In a large bowl, combine cake mix, pudding mix, eggs and oil. Beat at medium speed of an electric mixer, scraping down sides of bowl as necessary. Beat in liqueur. Spoon into a greased 10-inch Bundt or tube pan. Bake in a preheated moderate oven (350 degrees F) for about 50 minutes, or until a cake tester inserted into the middle of the cake comes out clean. Cool in pan for 10 minutes, then turn out into a wire rack to finish cooling.

Turn Bundt cake upside-down and tube cake, right side up or upside down as desired. Sift confectioners' sugar over top of cake or drizzle Bailey's Irish Cream Glaze over top and down sides of cake. Or, frost cake with Bailey's Irish Cream Frosting. Garnish cake with small St. Patrick's Day cake decorations, if desired.

Store in an airtight container at room temperature or in the refrigerator. May also freeze cake, tightly wrapped in aluminum foil, for up to 3 months.

Bailey's Irish Cream Glaze

Yield: enough for 1 (10-inch Bundt cake)

About 1/2 (16 ounce) package confectioners' sugar, sifted
1 tablespoon butter or margarine, at room temperature
3 to 4 tablespoons Bailey's Irish Cream liqueur or as desired

In a deep small bowl, beat confectioners' sugar together, gradually beat in liqueur until desired drizzling consistency is achieved and glaze is smooth.

Variation: Omit Bailey's Irish Cream, add 3/4 cup Kahlua or Amaretto liqueur to batter and use Kahlua or Amaretto in the glaze.

Bailey's Cream Cheese Frosting

Yield: enough frosting to frost a 9-inch round layer cake or a 10-inch Bundt or tube cake

6 ounces cream cheese or reduced-fat cream cheese, at room temperature
About 2 tablespoon Bailey's Irish Cream liqueur
Pinch of salt
1 (16 ounce) package confectioners' sugar, sifted (about 4 1/2 cups)
1 cup coarsely chopped pecans or English walnuts (optional)

In a medium bowl, combine the first four ingredients, beating until smooth. Gradually add confectioners' sugar, beating until mixture is smooth and fluffy. Add additional cream as needed to achieve desired spreading consistency. Fold in nuts, if desired.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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