Bailey’s Irish Cream Bundt Cake

BAILEY'S IRISH CREAM BUNDT CAKE
one 10-inch bundt cake

  • 1 (18.25-ounce) package yellow or chocolate cake mix
  • 1 (3.4-ounce) package instant vanilla or chocolate pudding and pie-filling mix
  • 4 eggs
  • ½ cup cooking oil
  • ¾ cup Bailey's Irish Cream liqueur
  • Sifted confectioners' sugar or Bailey's Irish Cream Glaze or Bailey's Cream Cheese Frosting for garnish
  • 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 center of the cake comes out clean.  Cool in pan for 10 minutes, then turn out onto 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 Cream Cheese 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.

Variations: Omit Bailey's Irish Cream; add 3/4 cup Kahlua or Amaretto liqueur to batter and use Kahlua or Amaretto in the glaze. Add about 1 to 2 tablespoons Bailey's Irish Cream liqueur and 3 to 4 drops green food coloring to sweetened flavored whipped cream or other whipped topping of choice, folding gently but well to mix thoroughly.  Garnish each plain cake serving with a dollop of the topping just before serving.

Bailey's Irish Cream Glaze
enough for 1 (10-inch bundt cake)

  • About ½ (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.   

Bailey's Cream Cheese Frosting

  • enough frosting to frost one 10-inch tube cake
  • 2 (3-ounce) packages cream cheese or reduced-fat cream cheese,
  •    at room temperature
  • About 4 teaspoons Bailey's Irish Cream liqueur
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • About 1 (16-ounce) package confectioners' sugar, sifted (about 4½ cups)
  • Few drops green food coloring (optional)
In a medium bowl, combine the first 4 ingredients; thoroughly cream cheese, beating until smooth.  Gradually add confectioners' sugar, beating until mixture is smooth and fluffy. Add additional Bailey's Irish Cream liqueur as needed to achieve to desired spreading consistency.  May beat in a few drops green food coloring to tint frosting a pale green color, if desired.

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