BAILEYS RED VELVET TRAY BAKE

SERVES 10. PREP 10 MINS. COOK 35 MINS

INGREDIENTS

• ½ cup Baileys red velvet cupcake liqueur

• 200g unsalted butter

• 1 cup caster sugar

• 3 eggs

• 2 cups self-raising flour • 5 ml vanilla essence

• 10ml red food colouring

CREAM CHEESE ICING • 250g cream cheese

• 2 cups icing sugar

METHOD

1 Preheat oven to 180C. Grease and line a 14cm x 24cm loaf tin.

2 Cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well between each addition.

3 Add Baileys red velvet cupcake liqueur.

Beat gently until well combined. Add flour. Fold through until combined, making sure not to over-mix.

4 Pour into prepared tin. Bake for 35 minutes. Cool.

5 To make icing, mix cream cheese and icing sugar until smooth. Spread over cake. Sprinkle with red sprinkles. Slice and serve.