- 1/2 pound butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 teaspoons baking powder
- 1 1/4 cups Baileys® Original Irish Cream
- 2 cups flour
- Pinch of salt
- 1/2 cup walnuts (chopped)
- 1/4 cup sugar
- 1 teaspoon cinnamon
Preheat oven to 350 degrees F. Grease and flour a Bundt pan.
Combine butter with sugar in a mixing bowl. Add the eggs and vanilla and beat well.
In a separate bowl, mix together 1 tsp. of the baking powder and Baileys. After well mixed, add to the egg mixture.
Sift together the flour, 2 tsp. of the baking powder and salt. Add to egg mixture. Pour half of batter into pan. Sprinkle in half of topping. Pour in remaining batter. Top with remainder of topping.
Bake for 45 minutes or until a toothpick inserted comes out clean.
PLEASE DRINK RESPONSIBLY. BAILEYS Irish Cream Liqueur. 17% AlcVol. 2011 R & A Bailey & Co. Imported by Paddington, Ltd. Norwalk, CT. This recipe contains no more than 0.6 fl. oz. of alcohol per serving.