John Myers
Baileys Nut Bundt Cake
The perfect baileys nut bundt cake recipe with a picture and simple step-by-step instructions.
- 100 g Walnuts
- 4 tbsp Instant cappuccino powder
- 100 ml Water hot
- 5 Eggs
- 250 g Powdered sugar
- 1 packet Vanilla sugar
- 250 ml Cooking oil
- 200 ml Baileys or whiskey cream liqueur
- 150 g Wheat flour
- 100 g Food starch
- 1 packet Baking powder
- 100 g Dark chocolate shavings
- Grease and flour the gugelhupf pan. Grind walnuts and dissolve cappuccino powder in hot water. Preheat oven. Top / bottom heat around 180 ° C, hot air around 160 ° C
- Beat the eggs, powdered sugar and vanillin sugar in a mixing bowl with the mixer (stirrers) for 2 minutes at the highest level until frothy. Add the oil and liqueur while stirring. Mix the flour with Gustin, Backin and ground nuts and briefly stir in 2 portions alternately with the cappuccino. Fold in the chocolate flakes. Pour the batter into the mold. Put the tin on the wire rack in the oven. Insert: lower third Baking time: about 70 – 90 minutes
- Let the cake stand in the tin for 10 minutes. Then remove the cake from the mold and let it cool on a wire rack.
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