Bailey`s Bundt Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 250 grams sugar
- 4 egg (s)
- 375 grams flour
- 1 packet baking powder
- 200 ml Baileys Irish Cream
- 20 g powdered suar
- Fat for the shape
- Flour for the mold
Print Recipe
Pin Recipe Instructions
- First preheat the oven to 180 ° C.
- For the batter, stir the softened butter and sugar in a bowl until frothy. Beat the eggs one by one and gradually stir into the butter until a smooth dough is formed. So that it doesn`t get so dusty, put the flour in a bowl - but mix it with baking powder and a pinch of salt beforehand. Pour slowly into the batter and fold in. Then add the Bailey`s. Mix everything in carefully until you get an even dough.
- Grease a bundt pan and pour some flour into it. Distribute it evenly by rotating the pan so that the cake can be removed more easily from the pan after baking. Throw away excess flour. Now put the dough in the mold and distribute it. Smooth out with a spatula.
- Bake in the preheated oven at 180 ° C on the 2nd rack from the bottom for approx. 50 - 60 minutes until light brown.
- Let cool in the mold for about 10 minutes before turning over. Carefully remove the cake from the edge of the Gugelhupf pan and turn it onto a wire rack to cool. When it has cooled down, dust with powdered sugar (if you like). So that the small lumps in the powdered sugar dissolve, press it through a fine hair sieve.
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