Name: Caramel Baileys pound cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 312.50 ml brown sugar; 4 eggs; 200g butter, melted, hot, plus extra to grease tin; 82.50 ml Irish cream; 1 tsp vanilla essence; 375.00 ml plain flour, plus extra to grease tin; 1 1/2 tsp baking powder; 250.00 ml icing sugar, sifted; 20.00 ml Irish Cream; 60.00 ml Top’N’Fill caramel

by Greer Worsley Last updated on 07/28/2022

This easy bundt cake is rich with caramel and Baileys flavours and can be whipped up in the food processor for that perfect pound cake texture. - Greer Worsley

Ingredients

1 1/4 cups brown sugar
4 eggs
200g butter, melted, hot, plus extra to grease tin
1/3 cup Baileys Irish cream
1 tsp vanilla essence
1 1/2 cups plain flour, plus extra to grease tin
1 1/2 tsp baking powder

For icing

1 cup icing sugar, sifted
1 tbsp Baileys Irish Cream
3 tbsp Top’N’Fill caramel

Method

Step 1

Preheat oven to 160C (conventional). Brush an 8-cup capacity bundt tin with a little melted butter and shake some flour around until the surface is evenly covered. Refrigerate to harden the butter.
Step 2

Place sugar and eggs in the bowl of a food processor and process until smooth. Pour in hot melted butter and blitz to combine. Add Baileys and vanilla and pulse a few times. Add flour and baking powder and pulse until just combined.
Step 3

Pour into prepared tin and bake for 30 minute until a skewer inserted into the centre comes out clean. Allow to cool slightly in tin, then turn out onto a rack to cool completely.
Step 4

To make icing, sift icing into a bowl. Mix in Baileys and Top’N’Fill until smooth and pourable. Place cake on serving plate and pour over icing.

Recipe Notes

from Australia’s Best Recipes team

The best way to ensure your cake comes out of the bundt tin easily is to use a combination of melted butter brushed into all of the tin’s crevices, and a light dusting of flour, followed by a short stint in the fridge to harden the butter.

Recipe and photo by Greer Worsley.