Preheat the oven to 180°C/160°C fan.
Lightly grease a 25cm Bundt tin with butter, then dust the inside of the tin
with flour.
Cream together the golden caster sugar
and butter in a bowl for 2 mins, until light and fluffy.
In a separate bowl, mix together the
flour, ground almond and baking powder.
Add the eggs and orange extract to
the sugar and butter, along with half the dry ingredients. Mix until just
combined.
Pour in the Baileys with the
remaining dry ingredients and mix.
Fold in the cranberries.
Add the mixture to the tin and
bake in the oven for approx. 50 mins. The cake should be golden brown and a
cake tester/cocktail stick should come out clean when inserted into the cake.
Leave the cake in the tin for 10
mins, then carefully turn upside down onto a wire rack to cool.
Baileys Icing
Begin by adding 2 tbsp of Baileys to the icing sugar and mix. Gradually add the rest of the Baileys until you get a thick icing which runs off a spoon.
Pour the icing over the top of the Bundt cake and decorate with chocolate coated nuts, sugar coated cranberries etc.
