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Irish Cream Bundt Cake

DSC_3473 (3)

Prep Time: 25 Minutes

Total Time: 1 Hour 20 Minutes

Yield: 18 Servings

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DSC_3473 (3)

Ingredients

For the Cake:

  • 1/3 C. sugar, to coat Bundt Pan
  • 1/4 C. all-purpose flour
  • 2 tsp. Clabber Girl® Baking Powder
  • 1 tsp. salt
  • 1/2 C. sour cream
  • 1/2 C. Irish cream liqueur
  • 2 C. granulated sugar
  • 1/2 C. Crisco® Pure Vegetable Oil
  • 1/2 C. butter, unsalted and softened
  • 4 eggs
  • 1 tsp. Spice Islands® Pure Vanilla Extract

For the Glaze:

  • 1/2 C. butter, unsalted
  • 1/4 tsp. salt
  • 1 C. sugar
  • 2 Tbsp. water
  • 2 Tbsp. heavy cream
  • 1/4 C. Irish cream liqueur

Directions

  1. Preheat oven to 350° F. Generously mist a Bundt pan with cooking spray like Baker’s Joy® and coat with 1/3 C. of sugar evenly distributing it around the edges of the pan.
  2. In a bowl, combine flour, baking powder, and salt. Set aside. In a small bowl whisk together sour cream and 1/2-cup of Irish cream liqueur until smooth. Set aside. Cream together sugar, butter and oil. Add eggs one at a time followed by the vanilla. Alternately add dry ingredients with the sour cream/Irish cream mixture starting and ending with the dry ingredients.
  3. Pour batter into prepared Bundt Pan and run a small knife through the batter to eliminate any air pockets. Bake 45-55 minutes or until a toothpick comes out clean when inserted. Let cool for 15 minutes then invert cake onto a cooling rack and place it over a baking sheet. Prepare Glaze.

Glaze:

  1. Put butter, sugar, salt, water, heavy cream, and Irish cream liqueur in a sauce pan and bring to a boil. Reduce heat and let simmer for 5 minute (watch carefully to make sure that pot does not boil over). Remove from heat and allow to cool. Pour glaze over cake.

Recipe by Corey Bauer.

Irish Cream Bundt Cake

DSC_3473 (3)

Prep Time: 25 Minutes

Total Time: 1 Hour 20 Minutes

Yield: 18 Servings

Ingredients

For the Cake:

  • 1/3 C. sugar, to coat Bundt Pan
  • 1/4 C. all-purpose flour
  • 2 tsp. Clabber Girl® Baking Powder
  • 1 tsp. salt
  • 1/2 C. sour cream
  • 1/2 C. Irish cream liqueur
  • 2 C. granulated sugar
  • 1/2 C. Crisco® Pure Vegetable Oil
  • 1/2 C. butter, unsalted and softened
  • 4 eggs
  • 1 tsp. Spice Islands® Pure Vanilla Extract

For the Glaze:

  • 1/2 C. butter, unsalted
  • 1/4 tsp. salt
  • 1 C. sugar
  • 2 Tbsp. water
  • 2 Tbsp. heavy cream
  • 1/4 C. Irish cream liqueur

Directions

  1. Preheat oven to 350° F. Generously mist a Bundt pan with cooking spray like Baker’s Joy® and coat with 1/3 C. of sugar evenly distributing it around the edges of the pan.
  2. In a bowl, combine flour, baking powder, and salt. Set aside. In a small bowl whisk together sour cream and 1/2-cup of Irish cream liqueur until smooth. Set aside. Cream together sugar, butter and oil. Add eggs one at a time followed by the vanilla. Alternately add dry ingredients with the sour cream/Irish cream mixture starting and ending with the dry ingredients.
  3. Pour batter into prepared Bundt Pan and run a small knife through the batter to eliminate any air pockets. Bake 45-55 minutes or until a toothpick comes out clean when inserted. Let cool for 15 minutes then invert cake onto a cooling rack and place it over a baking sheet. Prepare Glaze.

Glaze:

  1. Put butter, sugar, salt, water, heavy cream, and Irish cream liqueur in a sauce pan and bring to a boil. Reduce heat and let simmer for 5 minute (watch carefully to make sure that pot does not boil over). Remove from heat and allow to cool. Pour glaze over cake.

Recipe by Corey Bauer.

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