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:
- Preheat oven to 325°F. Grease and flour 10-inch bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
- 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.
- Bake 60 minutes, or until a toothpick inserted in center of cake comes out clean. Cool for 10 minutes in the pan.
- 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.
- 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.
Directions:
- Preheat oven to 325°F. Grease and flour 10-inch bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
- 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.
- Bake 60 minutes, or until a toothpick inserted in center of cake comes out clean. Cool for 10 minutes in the pan.
- 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.
- 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.
No comments:
Post a Comment