Bailey's Bundt Cake With Irish Cream Glaze

"This is a very impressive bundt cake made with Bailey's Irish cream and comes with a scrumptious glaze - topped with sliced almonds and a dollop of whip cream on the side makes it extra special."
photo by Mommy Diva photo by Mommy Diva
photo by Mommy Diva
photo by Mommy Diva photo by Mommy Diva
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.

Questions & Replies

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  1. I made this as a thank you gift ... they LOVED it! The cake was moist and the crust perfect (texture of pound cake.) I cut the sugar by about a 1/2 cup. I garnished the top with sliced almonds and dusted with confectioners sugar. For the Irish Cream, I used Recipe #5008 - Bailey's Original Irish Cream. Next time, I'm thinking of adding some sliced almonds and maybe some chocolate chips/shavings to the batter. Mahalo for sharing : )
  2. This is one of the best pound cakes I've ever made and tasted. I followed the recipe to the letter with the exception of baking it in 2 loaf pans because I find it more convenient. The texture was perfect and the addition of Irish Cream made it so flavorful. The cake is very sweet but not too sweet. The glaze complimented it nicely.
  3. Delicious - made exactly as written except used instant esspresso granules and it was delightful! I thought it was going to be too much for my bundt pan as I wasn't sure of the size of my pan (standard from the market) but it turned out nicely. Glaze was just right too - it is a sweet and strong flavor so I wouldn't need more. **Made for Beverage Tag December 2007**
  4. Love this one! Very moist and the glaze really finishes it off. I needed a double recipe of glaze. Will make again, i'm certain.
  5. Having cooked and baked for 35 years, this was truly one of the worse recipes. Followed this recipe to every detail and it came out dry, dense and overwhelmed with Irish Cream flavor. By the next day the cake was so hard and heavy it could have been used as a door stop. Like moist chocolate cakes made with coffee, perhaps substituting vegetable oil for the butter could help to make it moist. Such a disappointment.


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