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Category: Cakes
Prep Time: Cook Time: Total Time:
1 cup chopped pecans
1 box yellow cake mix
1 (3.4 ounce) package instant vanilla or chocolate pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 shot of whisky
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur
Preheat oven to 325. 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 and whisky. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
Bake in the preheated oven for 60 minutes, or until a 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. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
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.
Note: After I remove the cake and let it cool 20 minutes, I poke holes in the cake, make the glaze, then pour the glaze into the bundt pan and replace the cake in the pan. I let it sit another 20 minutes and then turn it out onto a cake round. All the glaze is absorbed and it gives a pretty finish to the crust. Then I sprinkle a few more finely chopped pecans over the top for presentation.
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IRISH CREAM BUNDT CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
1 cup chopped pecans
1 box yellow cake mix
1 (3.4 ounce) package instant vanilla or chocolate pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 shot of whisky
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur
Preheat oven to 325. 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 and whisky. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
Bake in the preheated oven for 60 minutes, or until a 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. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
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.
Note: After I remove the cake and let it cool 20 minutes, I poke holes in the cake, make the glaze, then pour the glaze into the bundt pan and replace the cake in the pan. I let it sit another 20 minutes and then turn it out onto a cake round. All the glaze is absorbed and it gives a pretty finish to the crust. Then I sprinkle a few more finely chopped pecans over the top for presentation.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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