St. Patrick’s Drunk Bundt Cake
Posted by hsimpsongrossman on March 13, 2016
It has been ages since I baked for the sake of baking and not just to fulfill our bare necessities.
Between you, invisible readers, and I, it was Stubborn Mule who has been keeping the fire burning in my kitchen over the past couple of months. He had been working hard on earning his master chocolate chip cookie baker title and on this last Friday rose to new levels of baking, when he baked the famous Baked brownies from Baked New Frontiers for us! They came out just right – not too sweet, not too gooey and oh so chocolaty!
I must admit that said brownies were better than my St. Patrick’s Drunk Bundt cake. I love cakes with bear and I love Bailey’s Irish Cream, so that tests or no tests, I knew I had to make that cake. I might have taken it out of the oven 5 minutes later than I should have, but whatever the reason, it couldn’t light a candle to those brownies.
I barely made any changes to the original recipe, except for decreasing the amount of sugar to one cup and a quarter and substituting the Guinness with another dark bear I had found over here.
I did down play the icing, though. When going over the list of ingredients for the cake, my eyes had somehow skipped the cream cheese required. I had not discovered that oversight until the cake was already baked, and since most of my family doesn’t like cream cheese anyhow, decided to go for a powdered sugar-Bailey’s Irish Cream and heavy cream drizzle, which ended up being our youngest’s favorite part of the cake (he solicited people to help themselves to cake so that he can scrape off the drizzle..)
Filed under Cakes