Servings: 8

Weight Watcher Smart Points: 10

Preparation Time: 15 Minutes

Cooking Time: 25 Minutes

Ready In: 40 Minutes


  • 2 teaspoons baking powder
  • ½ stick (¼ cup or 56 grams) butter
  • 3 tablespoons (26 grams ) cornstarch
  • 2 large eggs
  • ¾ cup + 2 tablespoons (114 grams) white whole wheat flour or all-purpose flour
  • ¼ cup (60ml) Irish cream
  • ¼ cup + 2 tablespoons (90ml) Irish cream
  • ¼ cup + 2 tablespoons (90ml) milk
  • ¼ cup (25 grams) non-fat or whole-milk dry milk powder
  • ¼ teaspoon salt
  • ¼ + 2 tablespoons (75 grams) granulated or unrefined sugar
  • 1½ teaspoons vanilla extract
  • ¼ cup (60ml) water


  1. Preheat your oven to 325°F (162°C)
  2. Spray a 6 cup bundt pan very well and set aside.In a large bowl, combine the flour, dry milk powder, cornstarch, baking powder and salt
  3. Set this aside.In a large bowl with a stand mixer or electric mixer, cream the butter and sugar for about 2 minutes
  4. Add the dry flour mix to this
  5. It will resemble fine crumbs at this point.In the bowl that just had the flour mix, whisk together the oil, milk, eggs, Irish cream, and vanilla extract
  6. Add this to the crumb mixture and beat until well combined
  7. The batter will be very thin.Pour the batter into the greased bundt pan and bake for 25 minutes or until a toothpick inserted in the middle comes out clean.When there are about 15 minutes remaining on the timer, start the syrup
  8. In a medium saucepan, combine the butter, sugar, water and salt over medium heat
  9. Bring to a boil and continue boiling for 5 minutes, stirring constantly
  10. Remove from heat and stir in ¼ cup Irish cream.Let the cake cool in the pan for about 10 minutes and then invert onto a wire rack
  11. Wash and thoroughly dry the bundt pan and place the cake back into the pan
  12. Poke holes into the cake (I used a meat thermometer) and pour the syrup slowly over the cake
  13. Let it sit in the pan for one hour to properly absorb the liquid
  14. It might seem soggy at first (there's a lot of syrup!) but will eventually be absorbed by the cake.Serve immediately or cover the cake and refrigerate for up to 5 days.

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