Wednesday, March 11, 2009

What's Cooking Wednesday?

This is one of my all-time favorite cake recipes. I haven't made it in a while, but I am thinking about making it soon. It is YUMMY! I have to give props to my little sis for finding this recipe.

Irish Cream Bundt Cake
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) 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 (aka Bailey's)

Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt or Tube 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. Pour approximately 2/3 of the glaze into the cake pan and return the cake to the pan. Spoon the rest of the glaze over the cake bottom and let it sit for about 20-30 minutes before removing it from the pan again.

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.

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