Ingredients

The following ingredients have 4 Servings
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Irish Cream Liqueur
  • 1/2 cup whole milk
  • 1 1/2 cups unsalted butter (at room temperature)
  • 2 cups brown sugar (firmly packed)
  • 1 cup sugar
  • 5 eggs (large)
  • 2 cups powdered sugar
  • 3 tablespoons Irish Cream Liqueur
  • 3 tablespoons water (plus more as needed)

Instruction

  • Preheat oven to 325°F Prepare 12 cup Bundt pan by spraying with nonstick cooking spray.
  • Combine flour (3 cups), baking powder (1 teaspoon), and salt (1/2 teaspoon) in a small bowl and set aside. In a small liquid measuring cup mix Irish Cream (1/2 cup) and milk (1/2 cup) and set aside.
  • In a large bowl, using a hand-held electric mixer beat butter (1 1/2 cups) and sugars (2 cups brown sugar + 1 cup) at medium speed until fluffy about 3 minutes. Add the eggs (5), one at a time, and beat well to incorporate after each addition.
  • To the butter mixture, gradually add half the flour mixture then half the milk mixture. Repeat with remaining flour then milk and mix until incorporated.
  • Pour batter into prepared pan then smooth batter evenly. Bake in preheated oven 1 hour and 15 to 20 minutes or until a wooden skewer inserted into the center comes out clean.
  • Allow cake to cool in pan 15 minutes. Remove cake from pan to a plate or serving dish and cool completely.
  • Meanwhile, make the glaze by combining sugar (2 cups), Irish Cream (3 tablespoons), and 3 tablespoons of water, adding more water as needed, 1 tablespoon at a time, until smooth. Drizzle cooled cake with glaze