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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Bailey’s Irish Cream Bunt Cake Recipe

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This recipe for Bailey’s Irish Cream Bunt Cake is from Passing on Treasured Recipes - The Best from the Past and the Present, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box yellow cake mix
1 can coconut and pecan frosting
1 cup milk
˝ cup bailey’s Irish Cream
1/3 cup oil
3 eggs
Directions:
Directions:
Preheat oven at 325 degrees.
Mix above ingredients in bowl with electric mixer about two minutes. Fold in coconut and pecan frosting mix. Place in greased and floured bunt pan.
Bake for approximately 45 to 50 minutes. Test with toothpick or cake tester.
Personal Notes:
Personal Notes:
There will be some Bailey's left over. It would be my suggestion to just sit there and finish it off while the cake is baking.

 

 

 

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