Saturday, 21 December 2013

Bailey's Chocolate Luxe Christmas Bundt with Bailey's buttercream, ginger and toffee icing

... it has been decided that we're going entirely vegetarian for christmas day... I was procrastinating meats in the car during our escape from london last night and The Viking made the most simple statement he's ever made... why don't you just do an entirely vegetarian christmas lunch this year, it's just the two of us after-all and it's not as though you simple have to have the meat... he is of course absolutely right and not only does this give me an excuse to get creative but it also means I don't have to think about turkey or chicken or goose and also have to worry about feeding The V... i'm actually quite excited and planning a rather splendid mushroom, onion and stuffing wellington which should hopefully blow The Vikings mind...

Bailey's Chocolate Luxe Christmas Bundt with Bailey's buttercream, ginger and toffee icing
there's only one time of the year when excess like this is not only accepted and allowed but almost expected... come on, I mean if you're going to go so far as invent an alcoholic beverage that contains cream, irish whiskey and luxury belgian chocolate then expect us to not only drink it but bake it into a cake too... i've gone for a bundt for obvious, christmas shaped reasons but alas I will not be eating this cake... no, this cake will go to Tracey and Nigel next door who have been wonderful neighbours and such very good friends...

for the cake
250g butter
250g sugar
250g plain flour to which you've added 2 teaspoons baking powder
4 large free range eggs
a very generous glug of baileys chocolate luxe

for the icing
200g butter
200g icing sugar
toffee sauce
crystalized ginger
some more bailey's chocolate luxe

this cake is for a generous 25cm bundt or a 20cm deep cake tin... prep your tin the usual way, with a bundt it's best to butter it generously and pre-heat the oven to 170C

in a large bowl, cream your butter and sugar until pale and fluffy, then add your eggs one at a time alternating between tablespoons of flour and egg, beating in each time until both eggs and flour have gone

pour in roughly 4 tablespoons of liqueur and beat in gently until fully combined then pour into your bundt tin and bake for 40 mins or until golden and a skewer inserted comes out clean - set aside on a wire rack to cool

to make the icing simply whisk all the ingredients together until you have a smooth mixture and slather it all over the cake... some extra sprinkling of ginger and a drizzle of toffee sauce adds to the total over-indulgence...

seeing that i'm gifting this cake to my dear neighbours i'm entering it into this months tea time treats bloggers challenge which has the theme of Festive Foodie Gifts... the challenge is hosted by Karen from Lavender and Lovage and Kate from What Kate Bakes

eat and of course, enjoy!



Related Posts with Thumbnails