Irish Cream Bundt Cake
This boozy Irish Cream Bundt cake is the perfect showstoppinig piece to impress your friends and family this festive season!
Irish Cream Bundt Cake
12
20 minutes
50 minutes
Christmas Dessert
This boozy Irish Cream Bundt cake is the perfect centre piece to impress your friends and family this festive season!
Ingredients
Sponge
- 425g Whitworths Golden Caster Sugar
- 275g Unsalted Butter, at room temperature
- 300g Self Raising Flour, sifted
- 150g Ground Almonds
- 2 Tsp Baking Powder
- 6 Large Eggs, at room temperature
- 2.5 Tsp Orange Extract
- 300ml Irish Cream
- 200g Fresh/Frozen Cranberries
Irish Cream Icing
- 250g Whitworths Icing Sugar, sifted
- 3-4 Tbsp Irish Cream
- Chocolate coated nuts, sugar coated cranberries etc to decorate
Directions
Sponge
- 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.