St. Patrick’s Day Cake Recipe

For those of you who requested the Bailey’s Irish Cream Bundt Cake recipe, here it is–enjoy!

Bailey’s Irish Cream Bundt Cake

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
1/2 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
small St. Patrick’s Day cake decorations (optional)

Preheat oven to 350 degrees F.

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. Garnish cake with small St. Patrick’s Day cake decorations, if desired.

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 1/2 (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.

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 1/2 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.

Published in: on March 18, 2010 at 7:38 pm  Leave a Comment  

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