Jefferson County Recipe of the Day: Irish Cream Bundt Cake

A unique and great-tasting dessert!

Irish Cream Bundt Cake

Ingredients

1 cup chopped pecans
1 yellow cake mix
1 reg. size box instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur

Glaze
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur

Directions

~Preheat oven to 325°.

~Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.

~In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil, and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.

~Bake in the preheated oven for 60 to 65 minutes. Cool for 10 minutes in the pan, then invert onto the serving dish.

~ In the meantime, make glaze – In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

~Poke 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.Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze, repeat until all glaze is used.


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