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    You are in: Home / Recipes / Irish Cream Bundt Cake Recipe
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    Irish Cream Bundt Cake

    Average Rating:

     51 Total Reviews

    Showing 21-40 of 51

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    • on March 05, 2008

      This turned out really moist and everyone at work loved it. I left out the irish cream in the glaze--which i think was a good idea. That would have been overwhelming. Excellent texture though.

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    • on February 27, 2008

      So subtle yet rich in flavor and the glaze I could have eaten with a spoon! Another liqueur cake to add to my repertoire. Thank you for sharing this wonderful recipe.

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    • on February 08, 2008

      This was absolutely delicious. I gave several away for Christmas gifts this year. Everyone that I gave one too, couldn't stop raving about how wonderful it was. Thank you so much for sharing this wonderful recipe and for making me look good. I made the recipe exactly as stated except that I toasted the pecans, as they were a little old.

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    • on January 23, 2008

      I made this last St. Pattys Day. (playing catch up on reviews)This is a very rich bundt cake. It was so good I will make it several times. We really liked the glaze...yummy. Thank you for such a wonderful dessert....Stephanie

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    • on December 16, 2007

      yum yum, this came out really good! Thanks a lot, I will be making this again!

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    • on October 22, 2007

      Excellent cake, no changes necessary! If you really want to be decadent, put a bit of real whip cream on it.

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    • on April 26, 2007

      Who needs St Patrick's Day! This cake is excellent anytime!! Made the recipe exactly as written.

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    • on April 24, 2007

      Loved this recipe!

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    • on April 15, 2007

      I made this without the nuts as it was for guests and I wasn't sure who liked nuts and who didn't. All I have to say is amazing!! This is a delicious, moist, wonderful tasting cake. I wasn't sure if white sugar meant granulated or powdered so I made the glaze both ways. I ended up using the granulated as it was a little less sweet. This is a fantastic recipe that I will be coming back to! Thanks for sharing it.

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    • on March 17, 2007

      I made this as a St. Patty's Day Party for my dorm (I'm an RA), and I got so many comments on this cake! This has to be the best cake I've ever made - and so easy to make! This is a definite 5-star recipe!

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    • on March 16, 2007

      This was just great ! Very moist, not too heavy in texture. Went for about 50 minutes in a convection oven at 300 degrees. Also layered the nuts throughout the cake, which was nice. Will definitely make this again and again.

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    • on November 26, 2006

      I've made this for several occasions and it is very popular with my family. It's very easy to make, very easy to transport, and delicious. It is dense but moist. I find that it's easier to use half the glaze for the top of the cake and saving the rest for drizzling on individual slices, as putting all of it on the top can get a little messy.

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    • on November 18, 2006

      Very flavorful and easy to make! I had to make it because I love Irish Cream. Thanks for the recipe.

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    • on October 06, 2006

      This was a very tasty bundt cake...very moist,full of flavor...i will make it again..thank u for this recipe...

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    • on August 13, 2006

      Wow! This was simply wonderful. I may have overcooked it just a touch as it wasn't as moist as I usually prefer them to be. One person ate four or five pieces alone! He absolutely loved the cake. My husband and I both think it is a definite keeper. My frosting came out pretty hard and I wasn't sure if that was normal?

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    • on July 27, 2006

      This was such an excellent cake and the perfect ending to my St. Patty's Day meal - the flavor was delcious and the texture of the cake was moist and rich...yum!!!

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    • on June 08, 2006

      This is AMAZING!!! My friends request this on a regular basis. :) Half the glaze is definitely enough. Also, try topping the a dollop of real whipped cream that has a bit o' Irish Cream mixed in, and perhaps a bit of cinnamon!

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    • on April 04, 2006

      I took this cake to a St. Patricks Day party and it was a hit! Everyone wanted the recipe! It looked beautiful! I followed the recipe exactly. I sprinkled it with green sugar sprinkles to make it festive for the occasion! It was VERY YUMMY! I will make it every year!!!

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    • on March 20, 2006

      I made this for St Patrick's Day and it was incredible! I did omit the water in the glaze and had no problem. I also added a bit of green food coloring to the glaze right before drizzling it over the cake. The final result was amazing and we will definitely add this cake to our holiday traditions. Thank you so much for sharing this recipe.

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    • on March 20, 2006

      A delicious cake! The Irish Cream was not overpowering. The cake was moist. I think I did let the cake cool a little too long before adding the glaze, but not a big deal. I also did not use the pecans for two reasons: 1) my daughter has braces and can't eat nuts, and 2) I'm not a huge nut fan when they are in my cakes/brownies. Nobody missed the nuts, it was quite good without!

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    Nutritional Facts for Irish Cream Bundt Cake

    Serving Size: 1 (184 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 779.2
     
    Calories from Fat 405
    51%
    Total Fat 45.0 g
    69%
    Saturated Fat 11.8 g
    59%
    Cholesterol 124.8 mg
    41%
    Sodium 747.4 mg
    31%
    Total Carbohydrate 89.8 g
    29%
    Dietary Fiber 2.0 g
    8%
    Sugars 65.5 g
    262%
    Protein 7.4 g
    14%

    The following items or measurements are not included:

    irish cream

    irish cream

    Detailed Nutrition Values About Nutrition Info

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