Irish Crème Bundt Cake

Hello everyone. How are you all today? Wonderful, I hope. Great…that is awesome. Well, today, I just made and baked this awesome dessert cake. I wanted to try it out and again it’s from this famous Nordic Ware, the recipe is a courtesy from a lady named Ann Haran Docherty of Chicago, IL.

It’s got a little bit of liqueur in it. And for the amount of baking time for this cake I think much of its alcohol content probably has died down if not just a tiny bit percent is left in the cake. I’m fine with that. And here’s my thought and review about this cake. My review of this cake is wonderful because it is actually deliciously tasty. With the blackberries as garnish, it’s heavenly. Yes, it is and I think you too will love and enjoy this scrumptious cake. Eat heartily to your heart’s content and desire. Bon appetite!

Ingredients:

2 ½ c. cake flour
1 ½ tsp. baking powder
½ tsp. salt
1 c. unsalted butter, softened
1 c. sugar
1 c. light brown sugar, packed
4 large eggs
1 ½ tsp. vanilla extract
½ c. buttermilk
¼ c. Baileys Irish Crème Liqueur with Caramel

Caramel Sauce:

1 c. light brown sugar, packed
½ c. heavy cream
2 tsp. unsalted butter, melted

Fresh blackberries for garnish

Steps and Procedures:

Preheat oven to 350F degrees. Spray Bundt pan with spray made with flour. Set aside

In a medium bowl, together sift flour, baking powder, and salt. Set aside.

In a large bowl, cream butter, sugar, and light brown sugar on medium speed until light and fluffy.

Add eggs one at a time, beating well after each addition and scrape the bowl often.

Stir in vanilla.

In a measuring cup, combine buttermilk and Baileys Irish Crème.

Reduce mixer speed to low, add flour mixture in thirds, alternating with the buttermilk mixture ending with the flour. Beat on low speed for 3 minutes.

Pour or spoon batter into the Bundt pan. Bake for 50 to 55 minutes or until a wooden stick inserted comes out clean.

Allow the cake to cool on a wire rack.

Invert the cake on a serving platter.

Caramel Sauce:

In a medium saucepan, combine brown sugar, cream, and butter. Bring to a boil over medium heat, stirring for 1 ½ minutes.
Remove from heat and cool slightly.

Spoon half of the sauce over cake and garnish with blackberries.

Serve with remaining sauce and additional blackberries.

There you have it. Share with family, love ones, and friends. Enjoy!

Images all are taken by me using iPhone6+.