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...