Bailey S Bundt Cake With Irish Cream Glaze Recipe

Ingredients for Bailey S Bundt Cake With Irish Cream Glaze

• 1 cup (2 sticks) unsalted butter
• 2 cups granulated sugar + 1 cup powdered sugar for glaze
• 4 large eggs
• Instant Coffee Granules
• Boiling Water
• Irish Cream
• 3 cups all-purpose flour
• Vanilla
• Almond Extract
• Water
• Powdered Sugar
• Sliced almonds for topping (amount to taste)

How to Make Bailey S Bundt Cake With Irish Cream Glaze

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
3. Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract and 1/2 cup Bailey's Irish Cream.
4. 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.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. 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.
7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
8. 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.
9. Once the cake is completely cool, drizzle the glaze over the top. Sprinkle with sliced almonds and serve with whipped cream, if desired.