Irish Cream Bundt Cake

Ingredients

SERVINGS 8
  • 1 cup chopped pecans
  • 1 (18 1/2 ounce) package yellow cake mix
  • 1 (3 1/2 ounce) package vanilla instant pudding mix
  • 4 eggs
  • 1⁄4 cup water
  • 1⁄2 cup vegetable oil
  • 3⁄4 cup irish cream
  • 1⁄2 cup butter
  • 1⁄4 cup water
  • 1 cup white sugar
  • 1⁄4 cup irish cream

Instructions

1 _ Preheat oven to 325°F (165°C).

2 _ Grease and flour a 10 inch Bundt pan.

3 _ Sprinkle chopped nuts evenly over bottom of pan.

4 _ In a large bowl, combine cake mix and pudding mix.

5 _ Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur.

6 _ Beat for 5 minutes at high speed.

7 _ Pour batter over nuts in pan.

8 _ Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.


9 _ Cool for 10 minutes in the pan, then invert onto the serving dish.

10 _ Prick top and sides of cake.

11 _ Spoon glaze over top and brush onto sides of cake.

12 _ Allow to absorb glaze repeat until all glaze is used up.

13 _ To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar.

14 _ Bring to a boil and continue boiling for 5 minutes, stirring constantly.

15 _ Remove from heat and stir in 1/4 cup Irish cream.

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