Friday, March 2, 2012

Baileys Irish Cream Cake Revisited

My gram was known for her baking. Oddly the recipes I remember are the cakes baked with alcohol. Her rum cake was legendary. It was so soaked with rum that I'm not sure how us kids were ever allowed to consume it. This cake is no different. Yet I can't help but make it. The smell while baking is to die for. They should pump thru the air ducts in hospitals and I'm sure people would perk up. I use very little of the baileys in the frosting glaze so it isn't so potent the kids can't enjoy. But if the alcohol bothers you, pop the frosting in the microwave to bake off the alcohol. my gram used chopped nuts in her version. My kids have an aversion to nuts so I swap out the nuts for white chocolate chips.


Baileys Irish Cream Cake
1 pkg. Duncan Hines yellow cake mix (without pudding)
3/4 cup white chocolate chips
1 package instant White chocolate pudding or vanilla
4 eggs
1/2 cup vegetable oil
1 cup Bailey's Irish Cream

Preheat oven to 350

Spray the bundt pan with a baking spray that has the flour already in it. You could do it the old fashioned way but this saved me ten seconds and flour all over the sink.

Mix all the ingredients and pour into the pan. I like to tap the whole pan on the counter a couple times to settle any pockets in the cake.
Bake according to the cake mix directions until a toothpick comes out clean
Let cool so you can remove the cake from the pan. I always sweat taking the cake out of the pan. Sometimes I get a little too impatient and then the cake sticks to the pan. Make the glaze and drizzle over the cake
Bailey's Irish Cream Glaze

1 cup powdered sugar
2 tablespoons Bailey's Irish Cream

Beat all ingredients in a small bowl until fluffy.

0 comments:

Related Posts with Thumbnails