Cakes, Pastries & Pies > Ireland > Valentine's Day > Irish Cream Cake >
Irish Cream Cake
1 C pecans, chopped
1 pkg. (15.25 oz.) yellow cake mix
1 pkg. (5.1 oz.) instant vanilla pudding mix
4 eggs
1/4 C water
1/2 C vegetable oil
3/4 C Irish cream liqueur (Bailey's or Ryan's Irish Cream)
Glaze:
1/2 C butter
1/4 C water
1/2 C powdered sugar (reduce to 1/4 C for less sweetness)
1/4 C Irish cream liqueur
Preheat oven to 325-degrees F. Grease and flour a 10-inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan. In a large bowl, combine cake and pudding mixes. Add eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Using an electric mixer, beat on high speed for about five minutes. Pour batter over nuts in pan. Bake for about one hour, or until a toothpick inserted into cake comes out clean. Allow to cool for ten minutes before inverting cake onto a serving dish. Prick top and sides of cake with a fork.
Glaze: In a saucepan, combine butter, water and powdered sugar. Bring to a boil; continue to boil for about five minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
Spoon the glaze over top of cake; brush onto sides of cake. Allow glaze to absorb into cake. Repeat with remaining glaze. Cut cake into slices and serve.
Variation: To make Irish Cream cupcakes, pour cake batter into greased muffin tins and bake for about eighteen minutes.
*Irish Cream Cake images (C) Shenanchie (2013).
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