250mloil (neutral tasting like canola)8.5 fl.oz/ 1 cup
250mlBaileys Irish cream 8.5 fl.oz/ 1 cup
125gall-purpose flour 4.5 oz/ 1 cup
125gcorn starch 4.5 oz/ 1 cup
100gpowdered/icing sugar 3.5 oz/ 1 cup, a little more if necessary
3-4tablespoonsBaileys as needed
Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
Prepare the pan. If using a silicone bundt pan, there is no preparation necessary. If using a regular non-stick bundt pan, butter it generously, including all the nooks and crannies of the pan. Coat the pan with flour. Take about 1 tablespoon or so of flour, tip it into the pan and start shaking and turning the bundt pan so that the flour coats the insides of the pan, including all the nooks and crannies as well. Do this over the kitchen sink to avoid a mess. Turn the pan upside down and pat it all over so that the excess flour will fall into the sink.
Wet ingredients: Cream the eggs and the sugar in a large bowl for about 3 minutes. Add the vanilla extract and mix in as well. Alternatively, and slowly start adding the oil and the Baileys, beating well after each addition.
Dry ingredients: Mix the flour, cornstarch, and baking powder in another bowl. Sieve the flour mixture over the eggs and incorporate it carefully. Don't overmix.
Bake: Pour the batter into the pan and bake for about 1 hour or until a toothpick inserted in the middle of the cake comes out clean.
Cool: Leave the cake in the pan for about 15 minutes. Transfer to a wire rack and leave to cool completely.
Whisk powdered sugar and 3 tablespoons of the Baileys in a small bowl until smooth.
Adjust the consistency with either more powdered sugar (if too runny) or more Irish cream (if too thick). The glaze should be pourable, but still, stay mostly put on your cake when you pour it.
Drizzle: Place the wire rack with the cake onto a baking tray so that the excess glaze can ooze onto the tray. Drizzle the glaze over the cake and let set.