Reviewed: Mar. 20, 2008

This was a big hit. I used the new Caramel Baileys which went really well with the pecans. I'll definitely make this again!

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ANWYN

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Reviewed: Mar. 20, 2008

Everyone Loved It!!! i used a 9 by 13 pan because that was all I had, and doubled the glaze so I could pour a lil more on after I cut it. It turned out great!!!

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CCDOMAIKA

Cooking Level: Intermediate

Living In: La Grange, Illinois, USA

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Reviewed: Mar. 18, 2008

Wow! This was the perfect dessert for our St Patty's day dinner. The cake was even better the next day (but there wasn't much left over!). My husband liked it so much he asked me to make it for him for his birthday in November!

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Sheila

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Round Rock, Texas, USA

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Reviewed: Mar. 18, 2008

I made this cake for a coworker's birthday that happens to be on St. Patrick's Day. What a hit!!! Everyone in the office talked about this cake for 2 days. My coworker liked it so well she's making it for Easter. I took everyone's advice and put the cake back in the pan with the glaze and it worked beautifully. No mess and no fuss. I will definitely be making this cake more often.

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Vegetarian's mother

Cooking Level: Expert

Home Town: Livermore, Kentucky, USA

Living In: London, Kentucky, USA

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Reviewed: Mar. 18, 2008

Made this for St. Patrick's Day and it was the perfect finish to our ham and cabbage meal. I followed the recipe exactly as written. I only had whole pecans so I did have to put them in my chopper and they made the cake look wonderful. My husband thought that it was really good but I couldn't get the kids (teenagers) to even try it. Oh well, their loss more for hubby and I! Thanks for sharing.

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Mar. 17, 2008

Another keeper recipe! Made this for our St. Patrick's potluck at work and everyone loved it! Smells heavenly while baking, too! It does have a good kick to it, so it might not be the best choice for kids or folks that don't imbibe!

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Jacki_In_Simi

Cooking Level: Expert

Home Town: Arleta, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Mar. 17, 2008

This cake presents very well. It would be a wonderful addition to any brunch or shower party. I followed the suggestions of others and let the cake cool for 20 minutes. I next poked holes in the cake, made the glaze and added the glaze to the cake pan. I then put the cake back into the pan to soak up the glaze. Next time I would poke holes in the cake while it was still warm. Also, it suggests mixing for 5 minutes. Make sure to do this as it makes for a nice dense cake. I will make this again for sure!

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MN-Maggie

Cooking Level: Intermediate

Home Town: Maplewood, Minnesota, USA

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Reviewed: Mar. 17, 2008

Today is St. Patty's Day! Last night made this recipe into individual muffins with shamrock muffin papers! Wow! Very nice. The glaze seemed greasy at first with that amount of butter, but it works in the final product. Didn't find the liqueur too overpowering. Very nice, will repeat next year! Top rating!

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Smiths at the Lake

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Reviewed: Mar. 16, 2008

delicious. i did not change a thing except no nuts because i am allergic. took this to a st. patrick's day party and it was gone before i knew it.

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kathympie

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Reviewed: Mar. 13, 2008

Great tasting cake, easy recipe!

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beerbelly

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

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Reviewed: Mar. 12, 2008

Excellent recipe! My family gobbled this one up in no time.

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WendyM

Cooking Level: Expert

Living In: Lakeville, Minnesota, USA

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Reviewed: Mar. 7, 2008

Excellent Recipe!! I used the advice of poking holes in the cake pulling it out and pouring the glaze in the pan. Then placing the cake back in for 15 minutes to soak it up reserving some of the glaze to pour into the holes. It came out beautiful and there was none left!! Thanks for a great recipe!

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Keri

Cooking Level: Intermediate

Home Town: Centralia, Washington, USA

Living In: Centennial, Colorado, USA

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Reviewed: Mar. 4, 2008

awesome! I'm not a frosting person so it was just perfect!

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Karine

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Reviewed: Mar. 4, 2008

Sooooo good!! Very moist and delicious

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jem12881

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Reviewed: Feb. 27, 2008

very good. will bake again

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mitz

Cooking Level: Intermediate

Home Town: Paintsville, Kentucky, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Feb. 25, 2008

This is great! I used a butter cake mix and french vanilla pudding. I did as RBFOUR suggested and poked holes in the cake, glazed it, then put it back in the pan for 20 minutes. Once the glaze hardened it was difficult to get the cake back out of the pan. I also will use less pecans the next time as most of them stayed in the pan. My guests from CA had seconds!

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RUKLIN

Cooking Level: Intermediate

Home Town: Corning, New York, USA

Living In: Glenview, Illinois, USA

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Reviewed: Feb. 19, 2008

one of my favorites. Love to throw it together and wait for it to come out of the oven. The glaze trips me up sometimes, but when it's on it's great!

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kmiletta

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Reviewed: Feb. 10, 2008

Made this for my son-in-law's birthday...was a HUGE hit!! Everyone had seconds!! Used a few of the previous suggestions...used 1 cup of Irish Cream in the cake, 1/3 cup of Irish Cream in the glaze and replaced the nuts with chocolate chips. Will definately be making this again. AWESOME!!

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CHEFGD

Cooking Level: Expert

Living In: Courtice, Ontario, Canada

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Reviewed: Feb. 9, 2008

the cake was easy to make and tasted great, what failed me was the glaze. I don't know if i did something wrong.. but i wish i had not put the Baily's in the pot. It curdled right away and it tasted terrible. But again the cake was great. Next time i make it i will make a very different glaze.

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Tricia

Cooking Level: Expert

Home Town: Billerica, Massachusetts, USA

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Reviewed: Feb. 3, 2008

I made this cake for the superbowl today. It was an overwhelming crowd pleaser. It was very easy to make. I used all of the glaze and found it to be the perfect amount. It only took about 15-20 minutes to glaze the cake. Just be a little patient layering the glaze. It did not taste like alcohol as other reviewers stated. We will make this again!!

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drkathy

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Irish Cream Bundt Cake

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