Irish Cream Bundt Cake

RecipeNut's Note:

This is a great cake to celebrate St. Patrick's Day!

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 1 cup chopped pecans
• 1 (18 ½ ounce) package yellow cake mix
• 1 (3 ½ ounce) package vanilla instant pudding mix
• 4 eggs
• ¼ cup water
• ½ cup vegetable oil
• ¾ cup irish cream
• ½ cup butter
• ¼ cup water
• 1 cup white sugar
• ¼ cup irish cream

Directions:

1. Preheat oven to 325°F (165°C).
2. Grease and flour a 10 inch Bundt pan.
3. Sprinkle chopped nuts evenly over bottom of pan.
4. In a large bowl, combine cake mix and pudding mix.
5. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur.
6. Beat for 5 minutes at high speed.
7. Pour batter over nuts in pan.
8. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
9. Cool for 10 minutes in the pan, then invert onto the serving dish.
10. Prick top and sides of cake.
11. Spoon glaze over top and brush onto sides of cake.
12. Allow to absorb glaze repeat until all glaze is used up.
13. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar.
14. Bring to a boil and continue boiling for 5 minutes, stirring constantly.
15. Remove from heat and stir in 1/4 cup Irish cream.

Reviews

[Maureen in MA]

This cake earned rave reviews at the end of our St Patty's Day 2011 meal! I thought it was a tad too sweet (4 stars), but I was in the minority (1 vs 6) - therefore, give it majority rating of 5 stars. I used all of the glaze, poking lots of holes, and applying slowly as suggested by another reader. It made a lovely presentation, and perfectly paired with Irish coffees!

[mydesigirl]

What a wonderful way to end our St Patty's meal! I made the recipe into mini bundts so everyone could have their own. It was very easy to make and I will be making it for more than just this holiday. Thanks so much for posting!!

[Chef #719736]

Delicious cake! I used a 13 X 9 pan and baked at 325 degrees for 55 minutes. I poked many holes in the top with a fork and poured the glaze on very slowly with breaks. If you pour it on all at once, your pan may overflow. What worked for me was pouring some on, letting that soak in, then pouring some more on. I used all the glaze. The taste and texture of this cake were both fantastic. I will definitely make again.