Reviewed: Mar. 19, 2013

I followed the recipe exactly as is and it was amazing. So moist!! I'll be making this for years to come!

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Reviewed: Mar. 18, 2013

Followed recipe and suggestion of another reviewer to return cake into form with glaze and let it sit, brushed on reminding gaze after. I do suggest to leave plenty of time for t to cool. It tastes so much better and also the glaze will be dry. Everyone loved it at the party. And I took some leftovers to family the next day. It is all gone! And I have been asked for the recipe numerous times! This one is a keeper for sure!!!

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Life is Good

Cooking Level: Expert

Reviewed: Mar. 17, 2013

Followed the recipe exactly, tasted the batter and added another splash of Baileys. Next time, I will plan on adding 1 Cup of it to begin with. I used an angel food cake pan because I did not have a bunt pan and it worked just as well. 1 Cup of pecans seemed like a lot, but it was perfect. I had a little trouble with the glaze. It hardened before I could put it on the cake. Next time, I will have the cake out of the pan and immediately poor the glaze on it. Will definitely make this recipe again! YUM

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Ell

Reviewed: Mar. 17, 2013

I made this recipe for my family for St. Patrick's day and they loved it!! The cake came out moist and delicious. I found the Bailey's to be a little overwhelming, but the cake still turned out really well. Made it exactly as the recipe says to and will defintely make it again.

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Laura

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Reviewed: Mar. 17, 2013

Delicious!

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atwee

Cooking Level: Intermediate

Reviewed: Mar. 16, 2013

TASTES GREAT but my cake broke in half. I follwed everyone's rec ommendations about pouring the glaze into the pan and returning the cake to the pan to let it soak up the glaze. My problems began when I tried to turn the glazed cake back out of the pan onto a servng plate. The cake broke in half horizontally and it almost seemed as though the top half of the cake was glued into the pan by the sticky glaze. Eventually, I got the top half out and patched it together as best I could. Needless to say the presentation was terrible but tI served it anyway and the taste was PHENOMENAL!! I will definitely make this cake again (I followed the recipe exactly) but will glaze it the traditional way. I am stll giving this cake 5 stars because it tastes so good.

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cheryl

Reviewed: Mar. 12, 2013

This is a wonderful, moist, flavorful cake. I used 1 cup of Bailey's Irish Cream coffee creamer in the batter in place of the 3/4 cup I.C. and 1/4 water. I also used applesauce instead of oil, 1 egg white, plus 3 eggs and toasted the pecans. I let the cake bake for 60 mintues and then sit in pan for 10 minutes before inverting onto a plate. As others suggested, I filled the the bottom of the bundt pan with 2/3 of the glaze and put the cake back in for an hour. I used the rest of the glaze for the bottom and sides. The cake is the perfect consistancy, taste and texture. The Irish Cream adds wonderful flavor without being over powerful. I can't wait to try many different flavors for this recipe.

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Kelly

Cooking Level: Intermediate

Reviewed: Feb. 13, 2013

This cake came out so moist, for that reason alone I would give 5 stars. The flavor is like the baileys. I used 1 cup of it bcuz of reviews I read, also didnt realize I was out of oil so I used the applesauce in place of oil. I cut the glaze in half because it seemed like a lot of sugar. It seemed to be enough but it was kind of grainy. I ended up drizzling a little chocolate on top which tasted perfect and looked so pretty!

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Coco

Cooking Level: Expert

Reviewed: Jan. 14, 2013

Yay!! It was a hit!! I had all ingredients on hand and followed the directions exactly - great cake. I got a little caught up on the topping. I added cold baileys to the hot sugar and it immediately started to clump up. I had to return the sugar mixture to the heat to liquify it again. BUT, it was perfecto in the end!!!

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JDOWNING

Cooking Level: Intermediate

Reviewed: Jan. 7, 2013

Really like this recipe. Follow the recipe exactly and then soaked the cake upside down like a reviewer suggested. It was a big hit with my family at Christmas.

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