Bailey’s Irish Creme Bundt Cake

Happy St. Patrick's Day!  I had some friends over for a theme party and I was in charge of dessert.

Happy St. Patrick’s Day! I had some friends over for a theme party and I was in charge of dessert.

Bailey’s Irish Creme Bundt Cake

12 Servings - Serving Size: 1 Slice

Bailey’s Irish Creme Bundt Cake

Happy St. Patrick's Day! I had some friends over for a theme party and I was in charge of dessert. A cross between a rum cake and a pecan pie. Very sweet and moist.

Ingredients:

    Cake
  • 1 cup pecans chopped
  • 1 box yellow cake mix
  • 1 3.4 ounce box vanilla instant pudding
  • 4 large eggs
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 3/4 cup irish creme liqueur
  • Glaze
  • 1 stick butter
  • 1/4 cup water
  • 1 cup sugar granulated
  • 1/4 cup irish creme liqueur

Directions:

    Cake
  1. Preheat oven to 325F.
  2. Grease and flour a 10 inch bundt pan.
  3. Sprinkle chopped nuts evenly over bottom of pan.
  4. In a large bowl, combine cake mix and pudding mix.
  5. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup irish cream liqueur.
  6. Beat for 5 minutes at high speed.
  7. Pour batter over nuts in pan.
  8. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
  9. Cool for 10 minutes in the pan, then invert onto the serving dish.
  10. Prick top and sides of cake with skewer.
  11. Glaze
  12. In a saucepan, combine butter, 1/4 cup water and 1 cup sugar.
  13. Bring to a boil and continue boiling for 5 minutes, stirring constantly.
  14. Remove from heat and stir in 1/4 cup irish cream.
  15. Spoon glaze over top and brush onto sides of cake.
  16. Allow to absorb glaze repeat until all glaze is used up.
  17. Let set in the refrigerator for at least 1 hour before serving.
http://www.thehungryhoarder.com/2011/03/17/baileys-irish-creme-bundt-cake/

Recipe adapted from AllRecipes

 

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