Ingredients
- 3.5 cups of White wheat all-purpose flour
- 1 teaspoon of Baking soda
- 1 teaspoon of Baking powder
- 1 cup of Half and half cream
- ½ cup of Coffee, fresh brew
- ½ cup of Raisins
- ½ cup of Liqueur, Baileys
- 16 grams of Brown sugar
- 230 grams of Butter, soften, unsalted
- 1 teaspoon of Natural vanilla extract
- .5 teaspoon of Ground nutmeg
- 1 pinch of Kosher salt
- 1 tablespoon of Orange peel
Directions
- Preheat the oven to 350°F.
- Cream sugar and butter for 5 minutes.
- In a bowl mix flour, baking soda, baking powder, salt, nutmeg, orange zest and raisins, set aside.
- In a measuring cup combine half and half, coffee, baileys and vanilla, to the butter mixture add, the eggs one by one, and beat for 3 minutes, then add flour mixture and milk mixture alternating one with the other, beat until combine well, do not over beat, otherwise the cake will be hard and angry (yes cakes sometimes get angry with me).
- Have a bundt cake mold ready, that means well grease, and pour the mixture and bake for 1 hour and 5 minutes.
- Let it cool for 10 minutes and take it out of the mold, place on a rack to cool completely.
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