Irish Cream Bundt Cake with Whole Wheat

While I love cooking and find it extremely therapeutic after a busy work week or day, the last 6 months (after our relocation to another city) has almost been a dry season for cooking anything exotic. It has also involved getting re-acquainted with the life in the big city, cramped spaces, pollution, bad roads and being constantly on the run. We also had to settle into using a smaller kitchen without the access to our huge sunny terrace adjoining the kitchen. It coincidentally prompted a question by a senior colleague as to how am I now going to make my usual winter pickles since we do not have the luxury of a open terrace.

An impending visit by a very close friend egged me to start thinking to make something special in celebration of our close friendship. And I wanted to use the Bailey's Irish Cream lying unused for sometime. In search of an inspiration, I chanced upon a recipe of a bundt cake using whole wheat. To continue the feel of healthier eating and feeling less guilt, I also replaced the sugar with "Lite Bake" - a sugar alternative made from stevia leaves. The cake uses Bailey's Irish Cream as an ingredient as well as in the dressing.

Ingredients

    For the cake:

  • 3/4 cup + 2 tbsp whole wheat flour / all-purpose flour
  • 1/4 cup dry milk powder
  • 3 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 stick (1/4 cup) butter, room temperature
  • 3/4 cup granulated or unrefined sugar (I used sugar alternative)
  • 1/3 cup white oil
  • 1/4 cup + 2 tablespoons milk
  • 2 large eggs
  • 1/4 cup + 2 tablespoons Irish cream (I used 1/2 a cup for a stronger taste)
  • 1 1/2 teaspoons vanilla extract

    • For the syrup:

  • 1/2 stick (1/4 cup) butter
  • 1/4 cup + 2 tablespoons granulated or unrefined sugar (or sugar alternate)
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 1/4 cup Irish cream

Directions

  1. Preheat the oven to 325°F (162°C). Spray a bundt pan very well and set aside.
  2. In a large bowl, combine the flour, dry milk powder, cornstarch, baking powder and salt. Set this aside.
  3. In a large bowl with a mixer, cream the butter and sugar for about 2 minutes. 
  4. Add the dry flour mix to this. It will resemble fine crumbs at this point.
  5. In the bowl that just had the flour mix, whisk together the oil, milk, eggs, Irish cream, and vanilla extract. Add this to the crumb mixture and beat until well combined. The batter will be very thin.
  6. Pour the batter into the greased bundt pan and bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
  7. When there are about 15 minutes remaining on the timer, start the syrup. In a medium saucepan, combine the butter, sugar, water and salt over medium heat. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
  8. Let the cake cool in the pan for about 10 minutes and then invert onto a wire rack. Wash and thoroughly dry the bundt pan and place the cake back into the pan. Poke holes into the cake and pour the syrup slowly over the cake. Let it sit in the pan for one hour to properly absorb the liquid. It might seem soggy at first (there's a lot of syrup!) but will eventually be absorbed by the cake.
  9. Serve immediately or cover the cake and refrigerate for up to 5 days




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