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DESSERTS- CAKES & FROSTINGS:
Irish Cream Bundt Cake
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Irish
Cream Bundt Cake |
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Easy dessert for
St. Patrick's Day (or any day)...
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CAKE: |
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1
cup |
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chopped pecans |
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1
package |
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yellow cake mix |
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3.4oz. package |
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instant vanilla pudding mix |
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4
large |
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eggs |
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¼
cup |
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water |
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½
cup |
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vegetable oil |
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¾
cup |
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Irish Cream liqueur
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GLAZE: |
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½
cup |
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butter |
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¼
cup |
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water |
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1
cup |
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granulated sugar |
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¼
cup |
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Irish Cream liqueur |
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1 |
Preheat oven
to 325°F. Grease and flour 10-inch bundt pan.
Sprinkle chopped nuts evenly over bottom of pan. |
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2 |
In a large
bowl, combine cake and pudding mixes. Add eggs,
water, oil and liqueur. Beat for 5 minutes at
high speed. Pour batter over nuts in pan. |
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3 |
Bake 60
minutes, or until a toothpick inserted in center
of cake comes out clean. Cool for 10 minutes in
the pan. |
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4 |
Prepare
glaze while cake is cooling in pan. Combine
butter, water and sugar in small saucepan. Bring
to a boil and continue boiling for 5 minutes,
stirring constantly. Remove from heat and stir
in Irish Cream. |
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5 |
Invert cake
onto serving dish. Prick top and sides of cake.
Spoon glaze over top and brush onto sides of
cake. Allow to absorb glaze; repeat until all
glaze is used. |
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Servings: 12 |
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CLICK HERE
to view discussion about this recipe on
The Recipe Girl blog.
PRINT this
Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "Great
St. Patty's Day dessert!!"
-Ithaca,
NY
***Hey,
this one's a keeper!- would
make it again. "I
wonder if you can do mini bundts the same?"
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