Irish Cream Bundt Cake

Irish Cream Bundt Cake

 

 

This cake was a major "hit" at the potluck .... there was definitely a 'discussion' over who got to take the maybe-two-slices of remaining cake home.  Thanks to Karen H. for bringing this for us to enjoy - it was delicious and a certain (liquid) ingredient was especially noticed and appreciated!

 

The original recipe can be found at: Irish Cream Bundt Cake (allrecipes) ; however, Karen modified it slightly as described in the "Cook's note".

 

Ingredients:

 

Cake

1 cup chopped pecans

1 (18.25 ounce) package yellow cake mix

1 (3.4 ounce) package of instant vanilla pudding mix

4 eggs

1/4 cup water

1/2 cup vegetable oil

3/4 cup Irish cream liqueur (Cook's note: I used 3/4 c whiskey in the batter instead of Irish cream, but used the Irish cream in the glaze)

 

Glaze

1/2 cup butter

1 cup white sugar

1/4 cup Irish cream liqueur

 

 

Directions:

1. Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert into the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze; repeat until all the glaze is used up.
4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup of the Irish cream liqueur.

 

 

(Photo: Merlot; Cake: brought to potluck by Karen H.)