Irish
Cream Bundt Cake
Submitted
by: Sugie |
1 cup
chopped pecans
1 (18.5 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
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1/2 cup
vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur
|
Preheat
oven to 325 degrees. Grease and flour a 10 inch
bundt pan. Sprinkle chopped nuts evenly over
botttom 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 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
all glaze is used up.
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.
Makes 1 10-inch bundt cake. |
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INGREDIENTS |
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TITLE
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| INGREDIENTS |
INGREDIENTS |
| INSTRUCTIONS |
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