Irish Creamy Goodness
Posted
Wed, 07/03/13
My first go-around with making Irish Cream Cake:
Irish Cream Cake
1 C pecans, chopped
Glaze:
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.
Rather than using Baileys or Ryan's Irish Cream, I opted for the less expensive Brady's brand. Believe it or not, the whiskey content in Brady's seemed more potent than either Baileys or Ryan's. I had a bit of a buzz after sampling one slice, which likely came from the glaze. The recipe was easy to assemble (about twenty minutes from start to finish), and baking time was just short of one hour. Simple, yet creamy-tasty.
Enjoy (hiccup)!
Tags: Desserts;
Food Photos;
Ireland
Send
Comment >
