Reader's recipes
Bailys Irish cream cake
Sent in by:
F. Waldschmidt, Mulgrave, Victoria.
INGREDIENTS
250g butter, chopped, at room temperature
1 cup caster sugar
4 eggs
¾cup self-raising flour
¾ cup plain flour
½ cup Baileys Irish Cream
melted milk chocolate, toasted flaked almonds, to serve
METHOD
- Preheat oven to moderate, 190´ C. Lightly grease a 22cm bundt pan.
- In a medium bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Beat in eggs, one at time, beating well after each addition.
- Sift flours together. Fold into creamed mixture alternately with Baileys Irish Cream. Pour into pan, smoothing top.
- Bake for 40-45 minutes, until cooked when tested with a skewer. Cool in
pan for 5 minutes before turning onto a wire rack to cool completely.
- Drizzle chocolate
over the cooled cake and sprinkle with almonds. Store in an airtight container.
More delicious recipes in this week's Woman's Day, on sale November 23, 2009.
