Irish Cream Bundt Cake
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)
Ingredients
- 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
Directions
- 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.
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Sarah — March 16, 2010 @ 8:08 am
I have had something similar…we also left it a little underdone in the middle which was delicious! We also cooked it in a campfire, so that may have added to the yum-factor.
Kirbie — March 16, 2010 @ 9:23 am
Leaving it a little underdone sounds good. Also I think more Irish cream to the recipe would be nice. Wow, you cooked it in a campfire? Impressive!
Patty — March 16, 2010 @ 2:18 pm
Yum! Thanks for the new “tradition” it looks amazing.
Faye — March 16, 2010 @ 3:52 pm
Looks beautiful and easy to make! I love stuff w/ already made cake mix involved
SO, i went to Nothing bundt Cakes today in Poway today. I re-read your post and have to agree that the bundts are super moist. Any idea how they get them THAT moist? I only tried their red velvet. But wow, I wish i could re-create that in a cupcake or something. Thoughts?
Kirbie — March 17, 2010 @ 9:36 am
If you enjoy irish cream then I think you will like this cake =)
Kirbie — March 17, 2010 @ 9:38 am
I had the chocolate one last time and really like it. Um, my thoughts are that they use pudding mix and lots and lots of butter..maybe also some sour cream and buttermilk? I think there batter is probably more liquidy and has a lot more fat, creating the super moist cakes.