Irish Cream Bundt Cake - Baking At Homepinterestfacebooktwitter

Step 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.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.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.

Step 2

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.

Step 3

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.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.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.

Step 4

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.