Ingredients
Method
- Preheat oven to 350 degrees F
- Grease and flour your mini bundt pan. (I use the baking spray with flour in it)
- CAKE:
- In medium bowl add all the dry ingredients, stir to combine, set aside.
- In bowl of mixer add the sugar, oil and egg. Mix on medium for 5 minutes.
- With mixer on low slowly add in the flour mixture.
- On medium mix for 30 seconds until well combined.
- Add the pumpkin, mix to combine.
- Pour into cavities of mini bundt pan about 3/4 of the way full.
- Bake 15-17 minutes or until toothpick inserted comes out clean.
- Cool at least 10-15 minutes before removing each cake from the pan.
- Cool cakes completely before glazing.
- GLAZE:
- Heat Bailey's to a simmer.
- Mix sugar and egg together until fully combined and pale yellow.
- Once Baileys has reached a simmer pour slowly over egg mixture stirring constantly to avoid cooking the egg.
- Once all combined and mixed well return to pan and cook, stir constantly for 1 minute.
- Pour into clean bowl, mix in the butter and vanilla, refrigerate until ready to use.
- ASSEMBLY:
- When cakes are cooled and you are ready to glaze put glaze in piping bag (no tip required), cut the smallest hole and drizzle over each bundt cake.
- Serve.
Notes
I have a 6 cavity bundt pan, when the first 6 are done baking I let cool 10-15 minutes, remove from pan and then baked the last 2.
The glaze is best used completely cooled.
You can also use a spoon to drizzle on the glaze if you don't want to use piping bag.
The glaze is best used completely cooled.
You can also use a spoon to drizzle on the glaze if you don't want to use piping bag.