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Baileys Pumpkin Spice and Original Irish Cream Bundt Cake

Rejoice! It’s officially pumpkin spice season. Kick it off with this delicious bundt cake drizzled with homemade glaze. Oh, did we not mention this is actually two cakes in one? The top is infused with Baileys Original Irish Cream and the bottom with Baileys Pumpkin Spice. And if that doesn’t get your taste buds dancing, the two glazes are also made with Baileys. Take a moment to process this glorious dessert and then be sure to bake it up immediately.

12 servings

Pumpkin Bundt Cake:

Nonstick spray

2½ cups (510g) granulated sugar

¾ cup (200 mL) canola oil

¼ cup (59mL) Baileys Pumpkin Spice

3 large eggs, room temperature

1 teaspoon pure vanilla extract

3 cups (408g) all-purpose flour

2 teaspoons baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

One 15-ounce can pumpkin purée

 

Original Irish Cream Bundt Cake:

3 cups (408g) all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon allspice

1 cup (2 sticks/227g) unsalted butter, at room temperature

2½ cups (510g) granulated sugar 

⅓ cup (79 mL) Baileys Original Irish Cream

5 large eggs

1 teaspoon pure vanilla extract

1 cup (256g) sour cream 

 

Pumpkin Spice Glaze

1⅓ cup (168g) confectioners’ sugar

4 teaspoons whole milk, plus more as needed

3 teaspoons Baileys Pumpkin Spice

1 teaspoon pure vanilla extract

Pinch of salt

Orange food coloring (if desired)

 

Original Irish Cream Glaze:

1⅓ cup (168g) confectioners’ sugar

4 teaspoons whole milk, plus more as needed

3 teaspoons Baileys Original Irish Cream

1 teaspoon pure vanilla extract

Pinch of cinnamon

Pinch of salt

1. Preheat the oven to 350°F. Prepare two identical 12-cup Bundt pans with nonstick spray.

2. Make the Pumpkin Bundt Cake: In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, oil and Baileys Pumpkin Spice until combined, being sure to scrape the bowl well. Add the eggs one at a time until completely combined; add the vanilla.

3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cloves. Add the dry ingredients to the wet mixture in three additions, alternating with the pumpkin puree in two additions, mixing until just combined. 

4. Using a silicone spatula, spoon the batter into one of the prepared Bundt pans. Bake the cake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. While the first cake is baking, begin making the second batter. The first cake should be about halfway done baking by the time you have added the second cake to the oven.

5. Make the Original Irish Cream Bundt Cake: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and allspice. 

6. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and granulated sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, incorporating each egg before adding the next. Add the Baileys Original Irish Cream and vanilla; mix to combine.

7. Add the flour mixture to the wet mixture in two additions, alternating with the sour cream. Mix just until combined. Using a silicone spatula, spoon the batter into the second Bundt pan.

8. Add the second Bundt to the oven and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let the cakes cool in their pans for 30 minutes, then invert onto a cooling rack to cool completely.

9. Make the Pumpkin Spice Glaze: While the cakes cool, make the glazes. In a small bowl, whisk together the confectioners’ sugar, milk, Baileys Pumpkin Spice and vanilla to make a pourable glaze, adding more milk a 1/4 teaspoon at a time if the glaze is too thick to drizzle. Add a few drops of orange food coloring, if desired.

10. Make the Irish Cream Glaze: In a small bowl, whisk together the confectioners’ sugar, milk, Baileys Original Irish Cream and vanilla to make a pourable glaze, adding more milk a 1/4 teaspoon at a time if the glaze is too thick to drizzle.

11. Assemble the Cake: When the cakes are completely cool, invert them again so that the bottom is on the top and trim off a very thin layer as evenly as possible. On a serving plate, stack the cooled Irish Cream cake on top of the cooled Pumpkin Spice cake, bottom to bottom. Pour each of the glazes over the cake, letting them drip down the sides.

Cake
982 calories
40g fat
144g carbs
13g protein
89g sugars


Glaze
119 calories
0g fat
29g carbs
0g protein
28g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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