Irish Cream Bundt Cake

This recipe was inspired by one I found on recipezaar.com last year. I made it for St. Patrick's Day, but it was so incredible that I have made it a couple of times since. In this picture, I doubled the glaze, but in all honesty that decision was a bit over the top and the icing was just dripping off the cake and onto my counter top. I love icing... but even this was a bit too much. I also added a bit of green food coloring to the glaze right before drizzling it over the cake. Personally, I think the cake looks as if it has been slimed... but I am not going to share that thought with those I am serving it to... However, next time I make this I think I will color half of my glaze with the green food coloring and drizzle the white icing first, allow it to set, then carefully drizzle the green icing over the top and possibly omit the sprinkles.

No matter how you decide to present it, please know that this is the kind of cake that just calls to you at midnight when most of the house is asleep.


Enjoy!


Irish Cream Bundt Cake Recipe

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 stick of butter
1/2 cup white sugar
1/4 cup irish cream (eyeball it)
Green Food Coloring and Green Sprinkles ~if Desired

1. Preheat oven to 325 degrees F (165 degrees C).
2. Grease and flour a 10 inch Bundt pan.
3. Sprinkle chopped nuts evenly over botttom 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. While the cake is still hot, prick top of the cake with a straw ; (Preferably one of the large ones that come with the Slurpees from 7-Eleven) slowly pour 1/2 of the 1/4 Cup of Irish cream slowly down each hole. (Straw should be 1 1/2 to 2" deep.
11. Allow Cake to cool completely before making the Glaze.

To make the glaze:
In a saucepan, combine butter and 1/2 cup sugar.
Bring to a boil and continue boiling for 5 minutes, stirring constantly.
Remove from heat and stir in 1/8cup Irish cream and food coloring.
1. Spoon glaze over top and brush onto sides of cake.
2. Allow to absorb glaze repeat until all glaze is used up.
3. Coat the top of the cake with Green Sprinkles.