When I was living with my former roommate she used to make Irish Cream Bundt Cake every year for St. Patrick's Day. Now that she's on the East Coast finishing up grad school, I've taken over the tradition. The recipe she uses is from allrecipes.
For some reason, the last two times I made this cake, it doesn't taste as great as I remember. It is still pretty yummy, just not as perfect as before. I don't really like the yellow cake mix. Next time I think I'm going to tweak it and not use a yellow cake mix. Also the glaze didn't really come together this time. It made the cake look darker and when it dried, it didn't have a "glaze" coating on the cake.
I read some tips and comments and next time I'm going to try leaving the glaze on the pan instead of just brushing it on. I love the crunch of the pecans in the cake. I do wish the irish cream taste was a bit stronger. Also, the cake is more dense than fluffy.
Irish Cream Bundt Cake (from allrecipes)
- 1 cup chopped pecans
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 4 eggs
- 1/4 cup water
- 1/2 cup vegetable oil
- 3/4 cup Irish cream liqueur
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/4 cup Irish cream liqueur
- Preheat oven to 325
degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
Sprinkle chopped nuts evenly over bottom of pan.
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.
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. Spoon
glaze over top and brush onto sides of cake. Allow to absorb glaze
repeat until all glaze is used up.
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 Irish cream.