Irish Bundt Cake2018-03-15
- Servings : 12
- Cook Time : 1:15 h
- Ready In : 1:30 h
- For the cake:
- 540g flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup Baileys
- 125ml milk
- 340g butter at room temperature
- 400g brown sugar
- 200g sugar
- 5 eggs
- For the glaze:
- 250g icing sugar
- 3 tbsps Baileys
- 3 tbsps water, plus more as needed
Preheat oven to 160°C. Prepare a bundt pan by spraying with nonstick cooking spray.
Combine flour, baking powder and salt in a small bowl and set aside. In a small liquid measuring cup mix Baileys and milk and set aside.
In a large bowl, using a hand held electric mixer, beat butter and sugars at medium speed until fluffy-about 3 minutes. Add the eggs, one at a time, and beat well to incorporate after each addition.
To the butter mixture, gradually add half the flour mixture then half the milk mixture. Repeat with remaining flour then milk and mix until incorporated.
Pour batter into prepared pan then smooth batter evenly. Bake in preheated oven 1 hour and 15 to 20 minutes or until a wooden skewer inserted into the centre comes out clean.
Allow cake to cool in pan for 15 minutes. Remove cake from pan to a plate or serving dish and cool completely.
Meanwhile make glaze by combining sugar, Baileys and 3 tablespoons of water, adding more water as needed, 1 tablespoon at a time, until smooth. Drizzle cooled cake with glaze.