Bailey's Irish Cream Bundt Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Here's a fun Irish spin on a classic American Bundt Cake - perfect for serving up on St. Patrick's Day!
Ingredients
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 4 eggs
  • ¼ cup water
  • ½ cup vegetable oil
  • ¾ cup Bailey's Irish Cream liqueur
  • ½ cup butter
  • ¼ cup water
  • 1 cup white sugar
  • ¼ cup Irish cream liqueur
Instructions
Bundt Cake
  1. Preheat the oven to 325 degrees. Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, ¼ cup water, ½ cup oil and ¾ cup Irish cream liqueur. Beat for 5 minutes at high speed. (It’s important to beat the batter for the full 5 minutes so pull out your stand mixer and make it easy on yourself.) Pour your batter into the prepared pan. Bake in the oven for 50 - 60 minutes, or until a toothpick inserted in the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish.
  3. Prick top and sides of cake with a skewer. Spoon glaze over top and use a pastry brush to brush the glaze onto sides of cake. Allow cake to absorb glaze and repeat until all of the glaze is used.
Glaze
  1. In a saucepan, combine the butter, ¼ cup water and 1 cup sugar. Bring mixture to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and carefully stir in the ¼ cup Irish cream. (Make sure you use a saucepan that is large enough to account for the fact that the butter, water and sugar expand while it’s boiling).
  2. You can then start glazing the cake as directed above.
Enjoy!
Recipe by NorCal Coupon Gal at http://norcalcoupongal.com/kitchen-mom-mondays-irish-cream-bundt-cake/