Ingredients: 2-1/2 cups All Purpose Flour (Maida),3/4 cup Butter,1-3/4 cup Caster Sugar,3 Whole Eggs,2-1/4 teaspoon Baking powder,2-1/2 teaspoon Instant Coffee Powder,1 teaspoon Vanilla Extract,1/4 cup Baileys Irish Cream,3/4 cup Milk – (you can also use 1/2 cup Irish cream and 1/2 cup milk),3/4 cup Icing Sugar,3 tablespoons Baileys Irish Cream
Time in minutes: 75 Servings: 4 Course: Vegetarian Diet: High Protein Non Vegetarian
Instructions: To begin making the Irish cream bundt cake first pre-heat the oven to 170 deg C.Grease a 10 cup bundt pan.Mix the Irish cream with the milk in a small bowl or jar.Sieve the flour, baking powder and coffee.Whisk the butter and sugar till the mixture is light and fluffy.Add the eggs one by one and whisk. Add 1-2 tablespoon of sieved flour if the mixture curdles.Add vanilla extract and mix. Add the flour, alternating with the Irish cream-milk mixture.Mix till all the flour has been incorporated. Place the batter in the prepared tin.Bake for about 60-65 minutes or until a tooth pick inserted into the cake comes out clean.Cool the cake in the pan for 8 to 10 minutes. Invert on a cooling rack and cool completely.To make the glaze. Mix the Irish cream with the sugar and mix to make a thin flowing glaze.Place the cake on a serving dish and drizzle the glaze over it. Slice and serve as it is or with a scoop of ice cream.Serve Irish cream bundt cake as it is or with your favourite ice cream for an indulgent party dessert.