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Irish Cream Bundt Cake Recipe

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This recipe for Irish Cream Bundt Cake is from The Tesauro Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c chopped pecans
1 (18.25 oz.) package yellow cake mix
1 (3.4 oz.) package instant vanilla pudding mix
4 eggs
1/4 c. water
1/2 c. vegetable oil
3/4 c. Irish cream liqueur

Glaze:
1/2 c. butter
1/4 c. water
1 c. white sugar
1/4 c Irish cream liqueur
(green food coloring)
Directions:
Directions:
Preheat oven to 325º F. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan. In a large bowl, combine cake mix and pudding mix. Mix in eggs,1/4 cup water,1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan. Bake in the preheated oven for 60 minutes, or until toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan,then invert onto the serving dish. Prick top and sides of cake.

To make the glaze:
In a saucepan,combine butter,1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
Final step:
Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze , repeat until all glaze is used up.
Number Of Servings:
Number Of Servings:
12 to16 on a diet--- 8 to 10 normal
Preparation Time:
Preparation Time:
45 to 70 minutes
Personal Notes:
Personal Notes:
If you want a more moist cake add more glaze, the more Irish you are, add more Irish cream liqueur. To add that final St. Paddy's Day touch add a few drops of green food coloring.

 

 

 

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