Celebrate this St. Pat’s Day with Carolan’s Irish Creme Bundt Cake. As soon as you smell its Irish creme aroma emanating from the oven, you’ll know this recipe is a keeper. It may even lure a few uninvited guests to your party when its sweet-smelling fragrance permeates its way through the neighborhood. Everyone is Irish on March 17, so embrace the festivities o’ the green by serving a delicious slice of this moist Irish beauty.
Carolan’s Irish Creme Bundt Cake
1 cup pecans, chopped
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
¼ cup water
½ cup vegetable oil
¾ cup Irish cream liqueur
½ cup butter
¼ cup water
1 cup granulated sugar
¼ cup Irish creme liqueur
Preheat oven to 325°F (165° C). 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, ¼ cup water, ½ cup oil and ¾ cup Irish creme liqueur. Beat for 4-5 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 ½ cup butter, ¼ cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in ¼ cup Irish creme.
Yield: 12 servings.
Note: I use Carolan’s Irish Creme over Bailey’s because it’s much lower in price, and to me it tastes exactly the same. So why pay more?
When the apple is ripe it will fall.
Proverb noted in Sweet Apple Temptations with Grandma Briggs’ Apple Rolls.