Irish Cream Bundt Cake
Happy Healthy Holidays!
This is a special tasting cake with Irish Cream baked right into it. The glaze - also with Irish Cream in it - finishes it off to perfection! Great for special occasions.
1 cup chopped pecans
1 package (18.5 ounce) yellow cake mix
1 package (3.4 ounce) instant vanilla pudding mix
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur
Preheat oven to 325-degrees. Grease and flour a 10-inch Bundt pan. Sprinkle chopped nuts evenly over botttom 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 five 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 ten 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, 1/40cup water and 1-cup sugar. Bring to a boil and continue boiling for five minutes, stirring constantly. Remove from heat and stir in 1/4-cup Irish cream.
Recipe makes 1 cake.
Nutrition InformationYield: 10 servings
Serving size: 1 slice Calories: 521; Protein: 5g; Total Fat: 31g; Sodium: 497mg; Cholesterol: 92mg; Carbohydrates: 59g; Fiber: 1g
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