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 All Recipes.
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
- 1 cup chopped pecans
- 1 (18.25-oz) package yellow cake mix
- 1 (3.4-oz) package instant vanilla pudding mix
- 4 eggs
- 1/4 cup water
- 1/2 cup vegetable oil
- 3/4 cup Irish cream liqueur
For the Glaze
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/4 cup Irish cream liqueur
- Preheat oven to 325°F (165°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, water, oil and 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.
- To make the glaze: In a saucepan, combine butter, water and sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish cream.
- Prick top and sides of cake with a toothpick. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.