Baileys Bunt Cake

I think it looks good, maybe not the greatest pic, but still yummy.

  Oh I had such big plans for this holiday,  I was going to decorate, bake some more cookies and make an amazing Christmas day desert.  Well I got the cake done, and without Hubby's help, so I did one thing.  I know it's the little things. That pesky hospital stay really got in my way.

  Anyway before the holidays I was checking out blogs like I always do and I ran across this on a bakers blog and I was so excited. For many reasons.  Firstly my mother in law doesn't like anything too sweet, secondly it had to be easy and thirdly it had to have chocolate in it.  So this covered all the bases.  I planned to make it and keep the icing on the side so if my mother in law didn't want any it would be all good.

  So I had emailed Hubby and he was all, that looks perfect.  Then when I was asking him to help he noticed it was made with a cake mix.  He made some comment about making something else, so I said I would do it alone.  He is very anti cake mix, another thing to put on the negative list for him! ( the list is getting long LOL.)

  So following the recipe that was on the blog I whipped this together really quickly.  I would have loved to make this with mini bunt pans, but I am not buying any more pans. But I did get like four more new different ones for Christmas so, you know unless I see them on super sale on boxing day, I am NOT getting any more.

This is all you need, and a bit of water.

Baileys Bunt Cake
From Suzie Homecaker

Bake at 350 for about 40 minutes

Cake:
1 yellow boxed cake mix
1 box of instant chocolate pudding mix
4 eggs
3/4 cups of oil
1/8 cup ( or 2 TBSP) water
1/4 cup of vodka
3/8 cups (or 6 TBSP) of Baileys

Glaze
Icing sugar and Baileys to make as much as you want, and as thick as you want.


So I probably made it more complicated than it had to be, but you know, some times I do that.


I first put the cake mix and pudding mix in a bowl and mixed it together, just to ensure that it was mixed before I added the liquid.


I then measured all the wet ingredients together and added them into the dry mix all at once.  I did this because I have found when I use instant pudding in a cake, it thickens really quickly so I wanted to do it fast.

My pan all ready, the dry ingredients and the wet all set!

Once it was all mixed together it got really thick, I then put it in my buttered and floured bunt pan.  I put it in the oven in the middle and left it for 39 minutes, I tested it with a wooden skewer and when it came out clean I knew it was done.  

I am so happy that it came out so nice, I have never done a bunt cake before, I think.

I found it really puffed up, and I could have trimmed the bottom when I was done, but you know I was not really concerned with how amazing it looked as I was in getting it done.  So I put it on a cake carrier plate, and then made the glaze.


I just put icing sugar in a large measuring glass cup and mixed it with Baileys until it was thick enough to coat the back of a spoon thickly.  I then poured the glaze over 3/4 of the cake and then put the cover on and put it in the cold basement until we were ready.  I had extra glaze just in case anyone wanted more.  

I left a bit without glaze so that my mother in law can have it less sweet.

I think it turned out really great, and I cannot wait to find a mini bunt pan, you know if they have them on sale.   I also don't know if the glaze soaked into the cake a bit, making it moister, but you know, it was all good.

All ready to eat.

 Just a small update before I go, this was the best cake ever.  Moist and dense and so flavourful.  I do think if I make it again I would use half cream and the other half Baileys in the glaze, as it was strong enough to make me feel it.  And I am not one to use only a little glaze, so just keep that in mind.  I now want to make cupcakes with this and my Baileys cream cheese icing.  Oh goodness, the new years is not going to be a light one for me.




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