Whether you’re celebrating the upcoming St. Patrick’s Day, or some other special occasion, my recipe for Irish Cream Bundt Cake is a dandy that’s sure to make you dance a lively jig. And, if you’re blessed with a wee bit o’ Irish luck, a few leprechauns might gather at your party when this Irish beauty’s fragrance tickles the tips of their tiny noses.
1 cup pecans, chopped
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/4 cup water
1/2 cup vegetable oil
3/4 cup Carolans Irish cream liqueur
1/2 cup unsalted butter
1/4 cup water
1 cup granulated sugar
1/4 cup Carolans Irish cream liqueur
Preheat oven to 325°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 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 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 of cake and brush onto sides. Allow glaze to absorb, repeat until all glaze is used up.
To make the glaze: In a saucepan, combine 1/2 cup 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.
Yield: 12 servings