Bailey's Irish Cream Bundt Cake ingredients
Makes 12 to 16 servingsCake
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 cup finely chopped pecans
1 (18.25-oz) pkg plain yellow or vanilla cake mix
1 (3.4-oz) pkg vanilla instant pudding mix
4 large eggs
3/4 cup Bailey's Irish Cream Liqueur
1/2 cup vegetable oil
1/4 cup water
8 Tbsp (1 stick) butter
1 cup granulated sugar
1/4 cup water
1/4 cup Bailey's Irish Cream Liqueur
Vanilla ice cream
Place a rack in the center of the oven and preheat the oven to 350ºF.
Lightly mist a 12-cup Bundt pan with vegetable oil spray. Then, dust the pan with flourand shake out the excess.
Sprinkle the chopped pecans evenly over the bottom of the pan and set aside.
Prepare the cake batter
Into a large bowl, place all of the cake ingredients. Beat with an electric mixer on Low speed until the ingredients are combined, thirty (30) seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula.
Increase the mixer speed to Medium and beat the batter for ninety (90) seconds longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick.
Pour the batter over the nuts in the prepared Bundt pan. Use a rubber spatula to smooth the top and then, place the pan in the oven.
Bake the cake until the top springs back when lightly pressed with a finger, about forty-eight to fifty-two (48 to 52) minutes.
Transfer the Bundt pan to a wire rack and let the cake cool for ten to fifteen (10 to 15) minutes.
Prepare the glaze
Meanwhile, and in a medium saucepan over Medium-High heat, place the butter, sugar, and 1/4 cup of water and bring to a boil, stirring. Let the mixture boil for four to five (4 to 5) minutes, stirring constantly. Remove the saucepan from the heat and stir in the 1/4 cup of liqueur.
Glaze the cake
Run a long, sharp knife around the edges of the cake. Shake the pan gently, and invert onto a serving plate with raised sides.
Using a long wooden skewer, poke sixteen (16) holes in the top of the cake. Spoon the glaze slowly over the top of the cake.
Allow the cake to absorb the glaze, scooping up what collects on the plate and spreading it back on the top of the cake.
Repeat this process until all of the glaze has been absorbed; it will take about fifteen (15) minutes.
Slice the cake and serve it with vanilla ice cream. Store remaining portions in a cake saver, at room temperature, for up to three (3) days, or for up to one week in the refrigerator.
Anne says the cake may be wrapped in (heavy-duty) aluminum foil and frozen for up to six (6) months. Thaw the cake overnight on the counter before serving.
This recipe is from Anne Byrn, The Cake Mix Doctor Returns!: With 160 All-New Recipes (Workman Publishing Company, Inc, 2009), 240-241.
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B > Bailey's Irish Cream Bundt Cake and Glaze
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Page Last Updated 27 May 2015