This week for Baked Sunday Mornings: a Bundt cake (which makes me happy), with a boozy cream cheese glaze (also makes me happy).
This is a super simple, easy to make Bundt – chocolate and Guinness, and it’s not too sweet. It’s extraordinarily moist and is excellent on its own – or with a bit of powdered sugar sprinkled on top.
The cream cheese glaze is a bit sweeter than the cake, but it takes no effort to drip it over the cake. It makes a very pretty presentation. My glaze was a bit thicker than I’d liked, and I wish I would have thinned it down a bit. It’s got a kick from two types of booze (Irish whiskey – I drink Redbreast 12 cask strength – a single pot still whiskey vs blended such as Jameson), and Bailey’s, which I don’t own, but I make my own coffee liqueur so that stood in fine.
I made the cake a week prior to St. Patrick’s Day, but cake is good any day of the week. And it’s a good way to celebrate the Irish branch of my family for once (the Richardson side…. as opposed to the Polish Roznoskis).
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- St. Patrick’s Drunk Bundt Cake (Baked Occasions, p. 77)