Booze Infused Beauties - Beer & Bailey's Bundt Cake

Beer Cake with Irish Cream Icing

Well, it’s the month of St. Patrick’s Day, which means we are all thinking about alcohol!! Right? That’s not just me? Alcohol, and leprechauns and rainbows and pots of gold! But mostly alcohol. As I was making this very alcoholic recipe, I was wondering: what is St. Patrick’s Day all about anyway? Other than wearing green clothing and drinking on a weekday (Which is awesome! No judgment from anyone when you are particularly quiet or smell bad at work the next day!). I looked it up. 

Apparently St. Patrick was a missionary-type guy who “converted” thousands of people in Ireland. Supposedly he also drove all the snakes out of Ireland too, even though history tells us there weren’t any snakes there…

He died on March 17^th, which is now called St. Patrick’s Day and the reason why we all drink is because the traditional season of Lent gets paused for this day…

Did you know this?? I’ve been doing Lent (Where you give something up for a full 40 days, whether its chocolate, wine, whining, or in my friend's case, pants!) for years and I had no idea that all Lent restrictions are lifted on March 17^th! So there you go, you can wear pants this Thursday, friend!

Anyway, now that we can lift our restrictions, or if we have no restrictions, we can celebrate St. Patrick’s Day with green beverages and another booze infused creation! 

I decided to make a Beer Cake with Bailey’s Icing.

Here’s how it goes:

 

Cake Ingredients:

2 1/2 cups of flour (You can use cake flour or all purpose flour)

2 teaspoons of baking soda

2 teaspoons of baking powder

1/2 teaspoon of salt

1 cup of butter, softened

1-3 tsps vanilla (I just pour that stuff in)

3/4 cups of cocoa powder (I used slightly more)

1 cup of granulated sugar

1/2 cup sour cream (I used a whole small container; the smallest one you can buy at the store)

2 large eggs

1 tall can of beer, any kind you like. I used vanilla beer.

Okee Dokee. Preheat the oven to 350 degrees F. Get a big bowl and cream together the butter, sugar, eggs and vanilla. Then add the dry ingredients alternately with the beer. Stir in the sour cream. Grease your bundt pan thoroughly (if you don’t do this thoroughly, the outcome is rather dismal). Dump the batter into the bundt pan and throw it in the oven for 40 minutes, checking at about 35 minutes with a toothpick.

Once it is done, let it cool in the pan and then turn it out onto whatever you are serving it on.

The icing takes no time at all to make so you can do this while it's sitting pretty on whatever you are serving it on.

Icing Ingredients

¼ cup of butter, softened

1 tsp vanilla

1 ½ cups of icing sugar

Maybe like ½ cup of baileys??

Err… I actually didn’t measure any of these ingredients when I made this, so I’m just guessing… Basically, mix up the first three ingredients and then pour the baileys in, while mixing, until you reach the consistency you desire. If you accidentally put too much baileys (too much baileys in not actually a thing, but if the icing is too runny), then you can add more icing sugar. It’s okay because the baileys is strong.

It smells amazing, and you will likely need to stop and make yourself a coffee and baileys during this process.

To ice the bundt cake I just used a spoon and dumped it along the top and let it drip down the sides. You can add green edible sparkles or green sprinkles if you want to.

Serve with alcohol, and enjoy!

Happy St. Patrick’s Day Everyone!!

-Lizzy