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    Bailey's Irish Cream Bundt Cake

    Source of Recipe


    List of Ingredients

    1 (18.25 ounce) pkg. yellow or chocolate cake mix
    1 (3.4 ounce) pkg. instant vanilla or chocolate pudding and pie-filling mix
    4 eggs
    cup cooking oil
    3/4 cup Bailey's Irish Cream liqueur
    sifted confectioners' sugar or Bailey's Irish Cream Glaze or Bailey's Cream
    Cheese Frosting for garnish


    In a large bowl, combine cake mix, pudding mix, eggs, and oil. Beat at
    medium speed of an electric mixer, scraping down sides of bowl as necessary.
    Beat in liqueur. Spoon into a greased 10-inch bundt or tube pan. Bake in a
    preheated moderate oven (350 degrees F) for about 50 minutes, or until a
    cake tester inserted into the middle of the cake comes out clean. Cool in
    pan for 10 minutes, then turn out into a wire rack to finish cooling. Turn
    bundt cake upside-down and tube cake, right side up or upside down as
    desired. Sift confectioners' sugar over top of cake or drizzle Bailey's
    Irish Cream Glaze over top and down sides of cake. Or, frost cake with
    Bailey's Irish Cream Frosting.

    Store in an airtight container at room temperature or in the refrigerator.
    May also freeze cake, tightly wrapped in aluminum foil, for up to 3 months.

    Bailey's Irish Cream Glaze: enough for 1 (10-inch bundt cake) about
    (16-ounce) package confectioners' sugar, sifted 1 tablespoon butter or
    margarine, at room temperature 3 to 4 tablespoons Bailey's Irish Cream
    liqueur or as desired

    In a deep small bowl, beat confectioners' sugar together, gradually beat in
    liqueur until desired drizzling consistency is achieved and glaze is smooth.
    Variation: Omit Bailey's Irish Cream, add 3/4 cup Kahlua or Amaretto liqueur
    to batter and use Kahlua or Amaretto in the glaze.

    Bailey's Cream Cheese Frosting: Enough frosting to frost a 9-inch round
    layer cake or a 10-inch bundt or tube cake 2 (3-ounce) packages cream cheese
    or reduced-fat cream cheese, at room temperature about 2 tablespoons
    Bailey's Irish Cream liqueur pinch of salt 1 (16-ounce) package
    confectioners' sugar, sifted (about 4 cups) 1 cup coarsely chopped pecans
    or English walnuts (optional)

    In a medium bowl, combine the first four ingredients, beating until smooth.
    Gradually add confectioners' sugar, beating until mixture is smooth and
    fluffy. Add additional cream as needed to achieve desired spreading
    consistency. Fold in nuts, if desired.




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