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Irish Cream Bundt Cake Recipe

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This recipe for Irish Cream Bundt Cake is from EBMS 2020 Holiday Recipe Book, 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:  
CAKE:
1 cup chopped pecans
One 15.25 ounce box yellow cake mix
One ¾ ounce package instant vanilla pudding mix
4 large eggs
½ cup vegetable or canola oil
¾ cup Irish cream liqueur

GLAZE:
½ cup(1 stick butter)
¼ cup water
1 cup granulated white sugar
¼ cup Irish Cream Liqueur
Directions:
Directions:
Preheat oven to 325. Grease and flour 10-inch Bundt cake. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl combine cake and pudding mixes. Add the eggs, water, oil and liqueur. Beat for 5 minutes at high speed. Pour the batter over the nuts in pan. Bake 60 minutes or until a toothpick is inserted into the center of the cake. Cool for 10 minutes in the pan.

Prepare the glaze while cake is cooling. Combine butter, water and sugar in a small saucepan. Bring to a boil, then reduce the heat to simmer and stir until sugar is dissolved. Remove from heat and stir the Irish cream.
Invert the cake into a serving dish. Spoon the glaze over the top and brush onto the sides of the cake.

 

 

 

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