Baileys Bundt Cake

Directions

Sponge

1. 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.
2. Cream together the golden caster sugar and butter in a bowl for 2 mins, until light and fluffy.
3. In a separate bowl, mix together the flour, ground almond and baking powder.
4. Add the eggs and orange extract to the sugar and butter, along with half the dry ingredients. Mix until just combined.
5. Pour in the Baileys with the remaining dry ingredients and mix.
6. Fold in the cranberries.
7. 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.
8. Leave the cake in the tin for 10 mins, then carefully turn upside down onto a wire rack to cool.

Baileys Icing

1. 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.

2. Pour the icing over the top of the Bundt cake and decorate with chocolate coated nuts, sugar coated cranberries etc.