Bailey's Bundt Cake With Irish Cream Glaze

Recipe by Vseward Chef-V
READY IN: 2hrs 15mins




  • Beat butter at medium speed with an electric mixer, about 2 minutes.
  • Gradually add sugar, beating at medium speed 5-7 minutes.
  • Add eggs, one at a time, beating just until yellow disappears.
  • Dissolve coffee granules in boiling water; stir in liqueur.
  • Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour.
  • Mix at low speed just until blended after each addition.
  • Stir in extracts.
  • Pour batter into a greased and floured 10" bundt pan.
  • Bake at 300ºF for 1 hour and 40 minutes or until tested done.
  • Cool in pan on wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on wire rack.
  • Brush with Irish cream glaze and sprinkle with toasted almonds.
  • GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar, stirring until blended. Makes 1/2 cup.