St Patrick’s Day Irish Castle with Caramel, Bailey’s and Blackberries

• 2 Sticks Softened Unsalted Butter
• 2 1/ 2 cups Cake Flour
• 1 1/ 2 teaspoons Baking Powder
• 1/ 2 teaspoon Salt
• 1 cup Packed Light Brown Sugar
• 1 cup White Sugar
• 4 Room Temperature Large Eggs
• 1 1/ 2 teaspoons Pure Vanilla Extract
• 1/ 2 cup Buttermilk
• 1/ 4 cup Room Temperature Baileys Irish Creme Liqueur with Caramel
• 1 Package for Garnish Blackberries
• Galze:
• 1 cup Packed Brown Sugar
• 1/ 2 cup Heavy Whipping Cream
• 1/ 2 tablespoon Melted Butter

Instructions:
-Preheat oven to 350 degrees
-Prepare Bundt pan with nonstick baking spray with flour added, such as Baker’s Joy.  Use a pastry brush to make sure that all crevices are well greased.
-Sift cake four, baking powder, and salt together in a medium size bowl and set aside
-Cream butter for 2 minutes on medium speed
-Combine sugars then add to butter with vanilla and beat on medium speed for 5 minutes until smooth and creamy
-Reduce speed and add eggs one at a time, mixing for 20 seconds after each egg.
-Combine Bailey’s Caramel Liqueur and buttermilk in a measuring cup with spout
-Reduce speed to low and add flour mixture and milk mixture alternately, beginning and ending with flour mixture
-Beat on low speed for 3 minutes until smooth
-Pour into Castle Bundt pan and smooth surface, making sure batter is in all crevices

Baking Instructions:

Bake at 350 degrees for 50-55 minutes.  Insert a long wooden skewer into cake to test for doneness.  Remove pan from oven and allow cake to cool in Bundt pan for 20 minutes.

Serving Recommendations:
While cake is cooling in pan, prepare caramel sauce:
In a small heavy saucepan, combine ingredients and bring to a boil, stiring continuously.  Let boil for additional 1 and 1/2 minutes, stirring occasionally.  After 1 and 1/2 minutes, turn off heat and immediately pour caramel sauce into a large pyrex measuring cup with spout to end cooking process.

Invert cooled cake onto serving plate/cake stand and pour 1/2 half of caramel sauce over the cake, reserving other half of sauce for individual servings.  Add fresh blackberries to bottom border of cake and place one blackberry in each of the four turrets.  Serve individual slices with blackberries and reserved caramel sauce drizzled over cake.  Enjoy!

Why this recipe represents the holiday:
This gorgeous Bundt cake is a perfect St. Patrick’s day dessert because it brings to mind the ancient castles of Ireland and the glorious blackberries which grow wild throughout the Irish countryside.  A hint of Bailey’s Caramel Liqueur furthur authenticates this golden Bundt cake which is highlighted by a mouthwatering caramel sauce capturing the intricate Castle Bundt design!