Irish Cream Bundt Cake
By
Vickie Parks
@Northwestgal
2
This is a really delicious Bundt cake. It's really moist, and it has a wonderful creamy texture. Bundt cakes originated in Minneapolis in the 1950s, with the shape inspired by the traditional European fruit cake (known as Gugelhupf). Nordic Ware trademarked the name "Bundt" and began producing a series of cast aluminum Bundt pans in a variety of different designs that became quite popular across the U.S. And now, November 15 is National Bundt Day in the U.S.
Ingredients
- 1 c
- chopped pecans
- 18 1/4 oz
- package yellow cake mix
- 3.4 oz
- package instant vanilla pudding mix
- 4 large
- eggs
- 1/2 c
- vegetable oil
- 1 c
- irish cream liqueur
- 1/2 c
- butter, softened
- 1/4 c
- water
- 1 c
- granulated sugar
- 1/4 c
- irish cream liqueur
GLAZE:
Step-By-Step
1Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan. Sprinkle nuts in bottom of prepared Bundt pan; set aside.
2In a large bowl, combine cake mix and pudding mix. Mix in eggs, oil and Irish cream. Beat for 5 minutes at high speed. Pour batter into Bundt pan.
3Bake in preheated oven (325°) for 60 minutes, or until a toothpick inserted in center of cake comes out clean. Cool for 20 minutes in the pan (but don't invert the cake yet).
4While cake is cooling, mix all glaze ingredients in a medium bowl until smooth. Poke holes in the cake bottom, and pour 1/4 of the glaze over cake bottom and let it absorb into cake as it continues to cool. After 20 minutes, invert cooled cake onto a plate or serving platter. Pour remaining 3/4 of the glaze over the top of the cooled cake, allowing it to spread across top and down the sides.
