Irish Cream Bundt Cake From Scratch Recipe

ingredients

For Pan
1/3 cup sugar
nonstick cooking spray

Cake
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup Irish cream liqueur
1/2 cup sour cream
1/2 cup butter
1/2 cup vegetable oil
2 cups sugar
4 eggs
1 teaspoon vanilla

Glaze
1 cup sugar
1/2 cup butter
2 tablespoons heavy cream
2 tablespoons water
1/4 cup Irish cream liqueur

directions

Preheat oven to 350 degrees F.

Grease a Bundt pan with non-stick cooking spray. Sprinkle with sugar to evenly coat it completely. This will help keep it from sticking without leaving a residue on the cake.

Mix together the flour, baking powder, and salt until well mixed.

Combine the Irish cream liqueur and sour cream and set aside.

In a bowl, combine flour, baking powder, and salt. Set aside. In a small bowl whisk together sour cream and Irish cream until smooth. Set aside.

In a large mixer bowl, cream together the sugar, butter and vegetable oil until fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and mix for one minute.

Add half of the flour mixture and mix well. Add the sour cream mixture, then the remaining flour. Mix until no dry clump remain.

Gently pour the batter into the Bundt pan. Lightly tap the pan on a counter to remove air pockets.

Bake at 350 degrees F for 50 minutes or until a toothpick comes out clean when inserted in the thickest part of the cake.

Remove pan from oven and let cool for 10 minutes. Invert cake onto rack placed over a baking sheet or foil.

While the cake is warm, poke holes in it using a skewer or thin wooden dowel.

In a saucepan over medium-high heat, combine the sugar, butter, cream, and water. Whisk to combine and bring to a boil. Reduce heat and let simmer for 5 minutes.

Remove from heat and stir in the Irish cream liqueur.

Pour the hot glaze over the warm cake slowly to let the glaze seep into the holes, covering it as much as possible.

Let cool then serve.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Diggy REVIEW:
March 16, 2015

This cake was deeeelicious! Mine baked a little faster than expected, so I'm glad I checked it after 45 minutes. I didn't have any heavy cream around, so I just used milk in place of the cream and water, and the glaze was fine. Vanilla is the dominant flavor in this one, so increase it to 2 teaspoons, even a little more if you like it. Also, I didn't want my cake to be full of visible holes, so I decided to make the skewer holes in the bottom while the cake was still in the pan. I poured about 3/4 of the glaze slowly over the cake in the pan. When it had soaked in and the cake cooled down somewhat, I plated the cake, and spooned the rest of the glaze on top. The result was beautiful and so yummy.