Ingredients: cups All Purpose Flour (Maida), cup Butter, cup Caster Sugar, Whole Eggs, teaspoon Baking powder, teaspoon Instant Coffee Powder, teaspoon Vanilla Extract, cup Baileys Irish Cream, cup Milk - (you can also use 1/2 cup Irish cream and 1/2 cup milk), cup Icing Sugar, tablespoons Baileys Irish Cream, High Protein Non Vegetarian diet
Instructions: To begin making the Irish cream bundt cake first pre-heat the oven to 170 deg C.Grease a 10 cup bundt pan.Mix the Irish cream with the milk in a small bowl or jar.Sieve the flour, baking powder and coffee.Whisk the butter and sugar till the mixture is light and fluffy.Add the eggs one by one and whisk. Add 1-2 tablespoon of sieved flour if the mixture curdles.Add vanilla extract and mix. Add the flour, alternating with the Irish cream-milk mixture.Mix till all the flour has been incorporated. Place the batter in the prepared tin.Bake for about 60-65 minutes or until a tooth pick inserted into the cake comes out clean.Cool the cake in the pan for 8 to 10 minutes. Invert on a cooling rack and cool completely.To make the glaze. Mix the Irish cream with the sugar and mix to make a thin flowing glaze.Place the cake on a serving dish and drizzle the glaze over it. Slice and serve as it is or with a scoop of ice cream.Serve Irish cream bundt cake as it is or with your favourite ice cream for an indulgent party dessert.