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St. Patty's Day Irish Cream Bundt Cake

Source of Recipe

internet


List of Ingredients

1 cup chopped pecans
1 (18.25 oz.) package yellow cake mix
Green food coloring
1 (3.4 oz.) package instant vanilla pudding mix
4 eggs
1/4 cup water
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



Recipe

Preheat oven to 325ºF. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom 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.

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 and few drops green food coloring.

*Irish Cream Liqueur

1/2 C honey
1 C heavy cream
1 1/2 C Irish whiskey
1/2 teaspoon instant coffee

Combine all ingredients, mix well and store in the refrigerator.

Make at least 3-4 days before serving, giving the container a shake a couple of times a day.

Consume within 2 weeks.

Source: FabulousFoods newsletter