Irish Cream Bundt Cake

SUBMITTED BY: Sue Haser PHOTO BY: anna mackinnon

"Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion."

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PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min
Original recipe yield 1 - 10 inch Bundt pan

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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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REVIEWS

Reviewed on Dec. 29, 2003 by RBFOUR

Great cake!. I have had many repeat requests every time I take it somewhere. I handle the... MORE

Reviewed on Apr. 30, 2006 by ABIGAILG816

I have made this cake a few times now and have perfected it... First, try and use an angel... MORE

Reviewed on Feb. 1, 2003 by KIMAR

A good cake, but not outstanding. Needed only half the glaze. I made it for a ladies'... MORE

Reviewed on Apr. 19, 2003 by BOBBIANN123

I have made this cake twice now. Once for a dinner at work, and the other for an anniversary... MORE

Reviewed on Aug. 29, 2002 by KRANEY

Great cake! I ran out of Irish cream for the glaze, so I substituted Kahlua instead. Worked... MORE

Reviewed on Jun. 28, 2003 by TLBRAN

I made this cake last week based on reviews and took it to my hair salon. Understand that I... MORE

Reviewed on Dec. 25, 2006 by kamnet513

2/2006 - This is the best cake EVER!! I made this for New Year's and it was such a hit I had... MORE

Reviewed on Sep. 14, 2005 by nilla

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

nilla
Sep. 14, 2005

I made this cake last night for my coworker's birthday. The only change I made is that I used toasted macadamia nuts instead of the pecans. Otherwise I followed this recipe very closely. It turned out beautifully. As for the glaze, you have to gradually put it on or it will end up at the bottom on the dish. I poked plenty of holes in the cake with a skewer, spooned a little glaze around the top, then took my pastry brush and liberally brushed the inside hole and all around the outside of the cake. I waited a few minutes then repeated that process, then waited a few minutes and repeated again etc. until the glaze was gone. The glaze hardened into a nice, shiny somewhat crunchy, moist and tasty topping. The macadamia nuts were wonderful and really added nice texture. By the next morning when the cake had cooled it was very attractive and it was easy to box up and transport (with no frosting to worry about messing up). I think next time I would try a cheaper irish cream because Baileys is soooo very expensive. For sipping I think the quality of Baileys is essential but for baking I would think that a cheaper brand would suffice. Another thing that's wonderful about this cake - it is very quick and easy to put together. Cake mixes are wonderful in a pinch but everyone at work thinks this cake was made from scratch!

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I made this cake last night for my coworker's birthday. The only change I made is that I used... MORE