IRISH CREAM BUNDT CAKE

IRISH CREAM BUNDT CAKE

Olivia found this outstanding recipe at www.recipegirl.com.  If you are still struggling with what to serve for Easter dessert, this is a superb choice.  The inside is moist with just the right amount of Irish  cream taste and the nut crust on a he outside is scrumptious!  My husband is not usually a big cake eater , but this one had him begging for more.  It doesn’t have to be a special occasion to make you want to try this cake.  It is wonderful!
-Nanette

Irish Cream Bundt Cake

Ingredients:

CAKE:

• 1 cup chopped pecans
• 1 package yellow cake mix
• One 3.4-ounce package instant vanilla pudding mix
• 4 large eggs
• 1/4 cup water
• 1/2 cup vegetable or canola oil
• 3/4 cup Irish Cream liqueur

GLAZE:

• 1/2 cup (1 stick) butter
• 1/4 cup water
• 1 cup granulated white sugar
• 1/4 cup Irish Cream liqueur

Directions:

1. Preheat oven to 325°F. Grease and flour 10-inch bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
2. In a large bowl, combine cake and pudding mixes. Add eggs, water, oil and liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
3. Bake 60 minutes, or until a toothpick inserted in center of cake comes out clean. Cool for 10 minutes in the pan.
4. Prepare glaze while cake is cooling in pan. Combine butter, water and sugar in small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish Cream.
5. Invert cake onto 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.