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Irish Cream Bundt Cake
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Preparation time:
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Source: Joan Wooldridge
| For the Cake: | |
| 1 cup | chopped pecans |
| 1 | 18.25 oz yellow cake mix |
| 1 3.4 oz pkg | instant vanilla pudding |
| 4 | eggs |
| ¼ cup | water |
| cup | vegetable oil |
| 1 cup | Irish Cream Liqueur |
| For the Glaze: | |
| ½ cup | butter |
| ¼ cup | water |
| 1 cup | white sugar |
| ¼ cup | Irish Cream Liqueur |
Directions:
For the Cake:
Grease and flour 10 inch Bundt pan.
Sprinkle chopped nuts evenly over bottom of pan.
In large bowl, combine cake mix and pudding mix.
Mix in eggs, ¼ cup water, ½ cup oil, and 1 cup Irish Cream Liqueur.
Beat 5 minutes on high speed.
Pour batter over nuts in pan.
Bake at 325 for 60 minutes, or until toothpick comes out clean.
Cool for 10 minutes then invert on serving dish.
Prick top and sides of cake.
Put cake back in Bundt pan that has been filled with glaze until it is absorbed back into cake.
Then invert it back onto serving tray and serve.
For the Glaze:
In saucepan, combine butter, water and sugar.
Bring to boil.
Boil for 5 minutes, stirring constantly.
Remove from heat and stir in ¼ cup Irish Cream Liqueur.
Pour into Bundt pan.
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