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BAILEYS™ COFFEE CREAMERS

Coffee Pistachio Cake

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Legend has it the Queen of Sheba declared pistachios a food to be enjoyed exclusively by royalty. You’ll see why when you taste this eclectic combination of pistachio, sugar, pudding and BAILEYS™ Coffee Creamer with a hint of decadence, which is really what desserts are all about. Try it with a cup of coffee with your favourite BAILEYS Coffee Creamer.

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DIRECTIONS
INGREDIENTS
1. Preheat oven to 175°C (350°F). In a large bowl, sift together the flour, baking powder, salt, and pistachio instant pudding mix and set aside.

2. In a separate bowl, beat the BAILEYS™ Coffee Creamer The Original Irish Cream with a high speed mixer until the creamer has become thick. Add eggs, brown sugar, and water to the whipped BAILEYS™ Coffee Creamer. Add previously sifted dry ingredients mixture to the wet ingredients and mix until ingredients are fully blended.

3. Pour the mixture into a Bundt pan. Bake for 30 minutes. Remove the cake from the oven after 30 minutes and let the cake cool for 15 minutes.

4. Turn the cake out onto a plate and frost with vanilla frosting. Top off your cake with sprinkles, chopped pistachios, or sprinkle with powdered sugar, as desired.
  • 500 mL (2 cups) all-purpose flour
  • 15 mL (3 tsp) double-acting baking powder
  • 2.5 mL (1/2 tsp) salt
  • 1 small box pistachio instant pudding mix
  • 250 mL (1 cup) BAILEYS™ Coffee Creamer The Original Irish Cream
  • 3 eggs
  • 310 mL (1 1/4 cups) brown sugar
  • 125 mL (1/2 cup) water
  • Vanilla frosting
  • Sprinkles, chopped pistachios or powdered sugar