December. Full of decorating, holiday parties, days off from work, and a nip in the air. What better way to give you a toasty warm feeling that with a boozy bundt. This month our #BundtaMonth group enjoyed am alcohol infused theme. My cake this month is an homage to my old days of “out every weekend with my girlfriend’s” days. We used to love a shot of butterscotch schnapps with a layer of Bailey’s floating on the top. The shot tastes like a butterscotch candy. I was excited to recreate the flavor profile in my
Bailey’s and Buttershots Bundt Cake.
Our #BundtaMonth bakers know not everyone drinks alcohol. We made sure to include non-alcoholic bundts in our list this month as well! I loved how creative the participants were with all of their recipes! Don’t forget you can always get a little creative and use flavored extracts as opposed to alcohol if you prefer.
2 ½ Cups flour
2 ½ tsp baking powder
½ tsp salt
¾ Cup unsalted butter
1 ¾ Cup sugar
3 eggs, room tº
1 ½ tsp vanilla
1/2 Cup + 2 Tbs cup half and half
1/4 Cup Creme Brulee flavored creamer
1/4 Cup Baileys original irish cream
2 Tbs + 1 1/2 tsp Butterscotch schnapps
1. Preheat oven to 350º
2. Sift flour, baking powder and salt. Set aside
3. Beat butter until creamy. Slowly add sugar and beat 2 minutes.
4. Add eggs one at a time, then beat for 2 minutes.
5. In large measuring cup mix half and half, flavored creamer, Baileys, and schnapps and stir to blend
6. Add vanilla. Beginning and ending with dry ingredients, add in three parts alternating with liquid in two parts.
7. Spray bundt pan (or butter it) and flour or sprinkle it with breadcrumbs.
8. Pour batter, spreading evenly.
9. Bake about 40-50 minutes until knife comes out clean.
I topped my cake with a simple glaze of melted butter, powdered sugar, and a little creme brulee flavored creamer. I just played with the three ingredients until I reached the consistency that I wanted for drizzling over the cake. You could certainly sub in the Baileys instead of the creamer to punch up the Baileys flavor.
There are some amazing cakes this month that I can’t wait to try baking. I have a feeling a few party hostesses will be receiving a bundt instead of a bottle of wine this year.Araby Spice-Limoncello Bundt Cake with Limoncello Glaze by Lora from Cake Duchess Bailey’s and Buttershots Bundt Cake by Karen from In The Kitchen With KP Banana Pineapple Bundt Cake with Coconut Rum Glaze by Carrie from Poet In The Pantry Chocolate Bourbon Mini Bundt by Holly from A Baker’s House Chocolate Port Bundt Cake by Paula from Vintage Kitchen Eggnog Rum Pound Cake by Dorothy from Shockingly Delicious Madeira Pound Bundt Cake by Renee from Magnolia Days Mint Chocolate Chip Bundt Cake with Creme de Menthe by Laura from The Spiced Life Shirley Temple Bundt Cake by Kim Beaulieu from Cravings Of A Lunatic Spiked Eggnog Bundt Cake with Bourbon Glaze by Kate from Food Babbles Sweet Potato Bourbon Bundt by Jennie from The Messy Baker Blog Long Island Iced TeaCake by Deb from Knitstamatic Rum and Raisin Butter Bundt with Rum Honey Glaze by Stacy from Food Lust People Love Tiramisu Bundt Cake with Kahlúa Mascarpone Glaze by Anuradha from Baker Street Vanilla and Bourbon Cake by Kate from Diet Hood Vanilla Mini Bundt Cakes with Kahlúla by Alice from Hip Foodie Mom
What is your favorite alcohol or mocktail infused dessert to enjoy during the holidays?
Have a favorite boozy bundt you make for the holidays, or even just for a Saturday and and want to join Bundt-a-Month?
– Get inspired by your favorite cocktail, mocktail or just use your favorite liqueur and bake us a Bundt for Boozy December.
– Post it before December 31, 2012.
– Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
– Add your entry to the Linky tool below
– Link back to both Lora and Anuradha’s announcement posts.
- 2 ½ Cups flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ Cup unsalted butter
- 1 ¾ Cup sugar
- 3 eggs, room tº
- 1 ½ tsp vanilla
- ½ Cup + 2 Tbs cup half and half
- ¼ Cup Creme Brulee flavored creamer
- ¼ Cup Baileys original irish cream
- 2 Tbs + 1½ tsp Butterscotch schnapps
- Preheat oven to 350º
- Sift flour, baking powder and salt. Set aside
- Beat butter until creamy. Slowly add sugar and beat 2 minutes.
- Add eggs one at a time, then beat for 2 minutes.
- In large measuring cup mix half and half, flavored creamer, Baileys, and schnapps and stir to blend
- Add vanilla. Beginning and ending with dry ingredients, add in three parts alternating with liquid in two parts.
- Spray bundt pan (or butter it) and flour or sprinkle it with breadcrumbs.
- Pour batter, spreading evenly.
- Bake about 40-50 minutes until knife comes out clean.