Place an oven rack in the center of the oven and preheat to 350 degrees F.
Whiskey Caramel Sauce
1 cup sugar
1/4 cup water
1/3 cup Jameson whiskey
1/2 cup whipping cream
2 tablespoons butter
Stir sugar and water together in a saucepan and heat on stovetop over medium-high heat. Keep an eye on it and remove from heat once it turns a dark amber color. Immediately add the whiskey then use a long kitchen match to light the pan. When flame is gone, stir well and add in the cream. Once it's stirred well, return to the heat and bring to a boil. Let it reduce down to 2/3. remove from heat and add the butter. Stir well. Let cool before topping the bundt.
Bailey's Whipped Cream
2 cups heavy whipping cream
2/3 cup sugar (or extra fine baking sugar)
2 tablespoons Bailey's irish cream
Using a standing mixer and the whisk attachment, whip the cream to a whipped cream-like consistency then add the sugar and irish cream and whip to incorporate. Keep chilled, serve with cake.