-
-
My review
Irish Cream Bundt Cake
Sue Haser
"Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 590Original recipe yields 12 servings (1 - 10 inch Bundt pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees 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. 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 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 9301172 Ratings
-
-
-
-
-
Most helpful positive review
9/21/2002
Great cake!. I have had many repeat requests every time I take it somewhere. I handle the glaze differently than the recipe with much better results. After I remove the cake and let it cool 2...
Most helpful critical review
6/5/2011
I've made this numerous times now (see initial review below) and have some tips. First, use 1 cup of Irish cream liquor instead of 3/4 Irish cream and 1/4 water; and use cake mix WITHOUT pudding...
Most helpful
Most positive
Least positive
Newest
9/21/2002
Great cake!. I have had many repeat requests every time I take it somewhere. I handle the glaze differently than the recipe with much better results. After I remove the cake and let it cool 2...
1/21/2005
I have made this cake a few times now and have perfected it... First, try and use an angel food cake pan... I use a yellow cake mix with chocolate pudding mix- it gives the cake a color that do...
10/26/2007
This is a very pretty, moist cake. The pecans definitely dress it up. It is delicately flavored, with just enough Bailey's to make you wonder what that unusual flavor is. Not overly sweet, great...
12/23/2002
I have made this cake twice now. Once for a dinner at work, and the other for an anniversary dinner for my parents. Both times it was a success, with lots of rave reviews. I have since passed...
11/11/2002
I made this cake last week based on reviews and took it to my hair salon. Understand that I don't like Irish Cream (such as the Bailey's that I used), but I thought it sounded interesting. Abo...
9/14/2005
I made this cake last night for my coworker's birthday. The only change I made is that I used toasted macadamia nuts instead of the pecans. Otherwise I followed this recipe very closely. It tu...
4/3/2005
2/2006 - This is the best cake EVER!! I made this for New Year's and it was such a hit I had to make it again for my party today. I'm so glad that I did. The recipe is perfect just the way it...
2/17/2007
ROCK-MY-SOCKS GOOD!!!!!!!! I followed the recipe exactly and the reviews for the glaze- I poured about 2/3 of the glaze into the pan, put the cake back in- poked holes in the 'bottom' of the cak...
6/5/2011
I've made this numerous times now (see initial review below) and have some tips. First, use 1 cup of Irish cream liquor instead of 3/4 Irish cream and 1/4 water; and use cake mix WITHOUT pudding...