Irish Cream Cake

Fresh out of the oven. Needs to cool down before you put the glaze on top.
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Glazed, wrapped, and ready to be delivered!
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Here’s the recipe:
CAKE INGREDIENTS:
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur. I used Bailey’s

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

DIRECTIONS
1. Preheat oven to 325 degrees F (165 C). Grease and flour a 10″ Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
2. 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 on high speed. Pour batter over nuts in pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze. Repeat until glaze is used up.
4. To make the 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 liqueur.

Side note; I used 7 mini-dishes. The cake rises a good amount, I filled the mini-dishes 3/4 full, and baked for 40 minutes. If you are nervous about using a Bundt pan, I would just use a 9″x13″ dish. After cooling-poke holes as directed, drizzle glaze on top of cake. Do what’s comfortable for you πŸ™‚ Have fun and enjoy the delicious cake!

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