This is a yummy recipe to celebrate St. Pat’s Day or any time with a ‘bumped up’ cake. Great served with coffee for breakfast or an evening boost.
Bailey’s Irish Cream Bundt Cake
Ingredients
1 cup chopped pecans
1 (18-1/2 oz) package yellow cake mix
1 (3-1/2 oz) package vanilla instant pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Bailey’s Irish Cream liqueur
Glaze: (see NOTE for alternate glaze recipe, if desired)
1/2 cup butter
1/4 cup water
1 cup sugar
1/4 cup Bailey’s Irish Cream
Instructions
Preheat oven to 325 degrees F. (165 degrees C)
Grease and flour a 10 inch Bundt pan.
Sprinkle chopped nuts evenly over the bottom of pan.
In a large bowl, combine cake mix and pudding mix.
Mix in eggs, 1/4 c. water, 1/2 c. oil and 3/4 c. Irish Cream liqueur.
Beat for 5 minutes at high speed.
Pour batter over nuts in pan.
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 onto the serving dish.
Prick top and sides of cake with a skewer.
Spoon glaze over top and brush onto sides of cake.
Allow to absorb glaze, repeat until all glaze is used up.
To make glaze: In a saucepan, combine butter, 1/4 c. water and 1 c. sugar
Bring to a boil and continue boiling for 5 minutes, stirring constantly.
Remove from heat and stir in 1/4 c. Irish Cream.
NOTE: Alternate glaze: Can also make a glaze using 16 oz. confectioners sugar, 1 tablespoon butter at room temp and 3 tablespoons Baileys. Mix all together and drizzle over warm cake.
I've made this many times at Christmas, and it's a favorite with several of my nephews... they LOVE the glaze !! The only thing I do differently than this recipe is that I omit the nuts.
Tried this out and it was delicious and the consistancy was perfect to carve
I've made this many times at Christmas, and it's a favorite with several of my nephews... they LOVE the glaze !! The only thing I do differently than this recipe is that I omit the nuts.