Stout? Liqueur? Guinness? Baileys? Stout? Liqueur? Guinness? Baileys? The debate went back and forth as I tried to decide which Irish beverage to highlight in a recipe for St. Patrick’s Day. The moment I found this recipe, for a cake that has Irish cream in the cake batter and the glaze, the decision was made. Want a better visual of this culinary delight? Click on the photo above and you’ll get a tempting close-up of a moist cake soaked with a buttery glaze that glistens over toasted pecans. It’s so rich, the leprechauns in your home will surely think they found a pot of gold!
Irish Cream Bundt Cake
Recipe by RecipeNut on Food.com
Ingredients for the Cake:
1 cup chopped pecans
1 (18½ ounce) package yellow cake mix
1 (3½ ounce) package vanilla instant pudding mix
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream
Ingredients for the Glaze:
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream
1. Preheat oven to 325 degrees F (165 degrees C).
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 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 a serving platter.
10. Prick top and sides of cake.
11. Spoon glaze over top and brush onto sides of cake.
12. Allow to absorb glaze. Repeat until all glaze is used up.
To Make Glaze:
1. In a saucepan, combine butter, 1/4 cup water, and 1 cup sugar.
2. Bring to a boil and continue boiling for 5 minutes, stirring constantly.
3. Remove from heat and stir in 1/4 cup Irish cream.
1. To bring out the flavor of the pecans, toast them in the oven first.
2. Thanks to deceptive shrinking packaging, both the cake mix and the instant pudding did not contain the specified number of ounces required in the recipe. The cake mix had only 16.5 ounces and the instant pudding box contained only 3.4 ounces. I used these down-sized portions with good results, though.
3. Instead of using butter and flour separately to grease the pan, I sprayed the pan with a cooking spray that contains flour – so fast and easy!
4. My cake was done at the end of 50 minutes, so you may want to set your oven timer to check the cake after 45-50 minutes.
5. Temporarily place strips of waxed paper under the cake/on top of the serving platter to catch dripping glaze and to help keep the serving platter clean.
6. This cake serves way more than the 8 servings the recipe states!