Recipe Finder
categories

Breads, Muffins & Scones
Cakes
Candy Making
Cookies
Decorating
Pies

Home Page
Recipe box
Printer friendly
Email to a friend
Join the Club
Library
Cookbooks
Cooking Videos
FAQ's
Product Facts
Irish Cream Almond Cake

Yield
1-10 inch bundt pan

Time
20 minutes to assemble
45-50 minutes to bake
Total time: 70 minutes

The convenience of a cake mix with the flavor of Almond Paste and Baileys Irish Cream create one easy but sophisticated tasting cake. And . . . that’s no blarney!

INGREDIENTS
Ingredients:
1-7 oz box of Odense Almond Paste, grated
1-18.25 oz box Yellow Cake Mix
1-5.1 oz box instant vanilla pudding
4 large eggs, room temperature
3/4 cup oil
3/4 cup water
1/2 cup Baileys Irish Cream

Glaze:
1 cup confectioner's sugar, sifted
2-3 tablespoons almond liqueur or Baileys Irish Cream
1 tablespoon very soft butter
Optional: green sprinkles

TOOLS & EQUIPMENT
Electric mixer
Wire rack

DIRECTIONS
  1. Preheat oven to 350°F. Grease and flour a 10 cup bundt pan.
  2. Add Almond Paste, cake mix, pudding, eggs, oil, water and Irish Cream to mixing bowl. Beat on medium speed for 3 minutes, occasionally scraping down sides of bowl.
  3. Pour batter into bundt pan and bake for 45-50 minutes, or until cake springs back when touched with finger.
  4. Cool cake in pan on wire rack for 20 minutes. Invert cake onto wire rack to cool completely.
  5. Mix confectioner’s sugar with liqueur of choice and butter until smooth. Evenly pour glaze on top of cake. Sprinkle glaze with green decorations for a St. Patrick's Day embellishment if desired.
almond paste
Nutrition Facts
Recipes
marzipan
Nutrition Facts
Recipes
Where to buy

You can find these products in a store near you by entering your postal zip code (USA only) below.
Purchase Online (USA)
Contact us
Feedback Form
Retailer Inquiries

800.243.0897 / phone
Andre Prost, Inc.
P.O. Box 835
Old Saybrook, CT 06475