I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
Are you an Irish Cream fan? Well I am not a drinker, but I sure do love this stuff in our Irish Cream Fudge and in this new recipe for a Bailey’s Irish Cream Bundt Cake. This is such a delicious spin on a classic cake – the liqueur really makes this super sweet and decadent, so it is the perfect pairing to some fruit and whipped cream, or if you’re like me, you just gobble it up all by itself. One word of caution – the glaze contains a healthy dose of the liqueur which does not cook off, so you’ll want to keep this away from the kiddos 😉
- 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
- Preheat the oven to 325 degrees. Grease and flour a 10 inch Bundt pan.
- 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.
- 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.
- 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).
- You can then start glazing the cake as directed above.