{"id":76,"date":"2016-05-30T20:37:23","date_gmt":"2016-05-31T00:37:23","guid":{"rendered":"http:\/\/www.princetonbookreview.com\/blog\/?p=76"},"modified":"2024-05-29T10:25:36","modified_gmt":"2024-05-29T14:25:36","slug":"celebrating-the-baileys-prize-for-fiction-with-an-irish-cream-bundt-cake","status":"publish","type":"post","link":"https:\/\/www.princetonbookreview.com\/blog\/celebrating-the-baileys-prize-for-fiction-with-an-irish-cream-bundt-cake\/","title":{"rendered":"You’ll want to Celebrate the Bailey Prize with this Awesome Irish Cream Bundt Cake!"},"content":{"rendered":"

I<\/span>‘m always looking for an excuse to bake.<\/p>\n

I just love it! \u00a0Baking calms me and brings me to a happy place. \u00a0So in honor of the \u00a0Baileys’ Women’s Prize for Fiction<\/a>, \u00a0I decided on an Irish Cream Bundt Cake.<\/p>\n

The Baileys’ Prize is one of my favorite book awards as it honors emerging female writers. This is a terrific book list to browse if you’re looking for something to read. That’s funny, right? When you love reading \u00a0– when are you not searching for a great read?<\/p>\n

We have several years of our favorite book awards<\/a> on the site, so you\u2019re sure to find something. With that in mind, I thought serving this cake to your Book Club would be a wonderful way to celebrate the award. It’s an excellent icebreaker to open the discussion on some fantastic books. \u00a0It was just delicious and easy to make. \u00a0I found the recipe on Allrecipes<\/a>.<\/p>\n

\"Ready<\/a>
I’m envisioning myself at a Book Club meeting discussing the winner and eating a piece of this cake. \u00a0\"DSC_2863\"<\/a>I gathered all the ingredients, most of which I \u00a0had on hand. \u00a0I like to use Betty Crocker cake mixes, but I’m sure any brand will do. \u00a0I’ve just had the most success with Betty Crocker. \u00a0I had to buy Bailey’s, but I’m happy to have some left over because it’s my favorite after dinner drink!\"DSC_2882\"<\/a>Here’s the easy part. Mix the ingredients together and pour over the pecans in the bundt pan. \u00a0 \u00a0\"DSC_2892\"<\/a>Because of the extra eggs and pudding mix, the batter is thicker than normal. \u00a0Next, you combine the two and bake. \u00a0\"DSC_2912\"<\/a>Take a close look, you can see I was a little too quick to take the cake out of the pan. \u00a0It wasn’t completely cooled, and a small section broke off. \u00a0I\u00a0placed it back, and you couldn’t tell after I put the glaze on the cake.<\/figcaption><\/figure>\n

\"DSC_2900\"<\/a>Making the glaze was simple. \u00a0It’s surprising when it bubbles\u00a0up, but it’s all part of the process.\u00a0\"DSC_2902\"<\/a>The final result is this beautiful creamy sweet glaze. \u00a0You can see my wine glass in the background. \u00a0Once I hit the home stretch, I treated myself to a nice glass of chardonnay. \u00a0It makes me feel so festive when I’m cooking or baking. \u00a0I also like to wear an apron. It just adds to the whole experience for me.\u00a0\"DSC_2920\"I took the advice of one of the reviewers on Allrecipes. \u00a0She poured the glaze back into the pan, but first, she poked holes in the top of the cake before reinserting it in the pan. She let it sit for 20 minutes to absorb the glaze. I’m so happy I did. It worked perfectly and looked amazing. \u00a0 I finished it with a sprinkling of pecans on top. \u00a0\"glass<\/a>And as a final suggestion, you can always enjoy the leftover Bailey’s on the rocks, not necessarily on the same night. \u00a0Enjoy!<\/p>\n

Andrea<\/strong><\/span><\/h3>\n

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