Ingredientes para Bailey's Bundt Cake With Irish Cream Glaze
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- Instant Coffee Granules
- Boiling Water
- 1/2 cup + 2 tablespoons Bailey's Irish Cream
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- Almond Extract
- Water
- 1 cup powdered sugar
- Sliced almonds (quantity as desired for garnish)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-2 tablespoons milk
- Whipped cream (optional, quantity as desired for serving)
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Como fazer Bailey's Bundt Cake With Irish Cream Glaze
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract and 1/2 cup Bailey's Irish Cream.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared Bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: In a medium bowl, whisk together 1 cup powdered sugar, 2 tablespoons Bailey's Irish Cream, and 1-2 tablespoons milk until smooth. Add more milk if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the glaze over the top. Sprinkle with sliced almonds and serve with whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
227g
Fat
77g
Carbs
29g
