For Cooking Club this month, we decided to combine a member’s office wedding shower and our usual monthly cooking meeting into one. The theme was “boozey” foods. I was originally going to try to make a savory dish since I feared that most people would bring desserts, but after acquiring Baileys Irish Cream (along with lots of other liquor courtesy of American Express and their Small Business Saturday promotion) I looked on the Baileys’ recipe website and came across the recipe for Baileys Bundt Cake.
I pretty much had all the ingredients and, thanks to the Senate working ’til midnight the night before, very little time to make it. But the recipe is super easy and the results were a cake that was not too sweet, with the Baileys really coming out as the star. As I held the cake wrapped up on my lap on my Metro ride into work, the smell of the liquor was calling my name the whole way in!
The recipe follows along with a picture of the finished cake. Due to time limitations, I forwent the usually pictures of the steps along the way. Next time!
1/2 lb butter (2 sticks)
1 cup sugar
1 tsp vanilla
3 tsp baking powder
1 1/4 cup Baileys Original Irish Cream
2 cups flour
Pinch of salt
1/2 cup walnuts, chopped
1/4 cup sugar
1 tsp cinnamon
Preheat oven to 350ºF. Grease and flour a bundt pan.
Combine butter with sugar in a mixing bowl. Add the eggs and vanilla and beat well.
In a separate bowl, mix together 1 tsp of the baking powder and Baileys Original Irish Cream. After well mixed, add to the egg mixture and combine.
Sift together the flour, 2 tsp of the baking powder and salt in another bowl. Add to egg mixture and stir until well combined.
In a small bowl, combine all the ingredients to make the topping.
Pour half of batter into the pan. Sprinkle in half of topping. Pour in remaining batter. Top with remainder of topping.
Bake for 45 minutes or until a toothpick inserted comes out clean.