Irish Cream Bundt Cake
I've made this numerous times now (see initial review below) and have some tips. First, use 1 cup of Irish cream liquor instead of 3/4 Irish cream and 1/4 water; and use cake mix WITHOUT pudding already in it. After cake is done, cool for 10 minutes in pan, invert, pour 3/4 of the sauce into the cake pan, put cake back into pan, tilt pan around to distribute sauce. Poke holes into the bottom of the cake and pour remaining sauce onto the bottom slowly, letting the holes absorb some of the sauce, sprinkle with nuts. After 10 minutes, take the cake back out and spoon any sauce still in the bottom of the pan over the cake. VARIATION: chocolate cake mix, chocolate pudding, and caramel Bailey's (yum!).
OLDER REVIEW: Followed the recipe exactly as written except did the thing with soaking the cake upside down in the pan. While the cake was nice and moist, it pretty much tasted like a yellow cake. I didn't catch any hint of Irish cream except through the glaze. The texture of the cake was a little more akin to pound cake, in my opinion. Very dense and moist. Not bad, just not super great. I think next time I will use 1 cup Irish cream instead of water and Irish cream. Maybe try it with caramel Bailey's for a little more kick in the taste department. It's a recipe I will make again, but definitely needs modifications, otherwise to me, it's just a waste of good Bailey's if it's just going to taste like yellow cake.
12 users found this review helpful
Jun. 5, 2011