CHICOPEE, Mass. (Mass Appeal) – An Irish Cream Cake is the perfect dessert to serve your family this St. Patricks Day! Food and Entertainment Expert Liz Corbett showed us how to make this sweet treat!
Irish Cream Cake
1 cup chopped pecans
1 pkg yellow cake mix
1 (3.4 ounce) pkg. instant vanilla pudding mix
4 large eggs
¼ cup water
½ cup vegetable oil
¾ cup Irish Cream Liqueur (such as Bailey’s)
½ cup butter
¼ cup water
1 cup granulated sugar
¼ cup Irish Cream Liqueur
Grease and flour a 10 inch bundt pan. Sprinkle pecans evenly over bottom. In a large bowl, with mixer, combine cake mix, vanilla pudding mix, eggs, water, oil and liqueur.
Pour evenly over nuts, and bake in 375 oven for 60 minutes or until toothpick inserted into center comes out clean. Cool in pan for 10 minutes. Flip the cake carefully out of the pan onto a wire cooling rack, and cool completely.
While cake is cooling, make the glaze:
In small saucepan combine butter, water, sugar and bring to a boil. Boil for 5 minutes, stirring constantly. Remove from heat and add liqueur. Stir to combine.
Prick top and sides of cake, and pour glaze over slowly, allowing it to absorb into the cake. Reserve some to pour over cut slices.