For the Cake- Preheat oven to 325 deg. Grease//flour bundt pan.
Sprinkle nuts over the bottom of the pan. In a large bowl combine
cake mix, pudding, eggs, water, oil and Irish Cream. Beat for 5
minutes on high. Pour batter over the nuts in the pan.
Bake for about 60 minutes, until toothpick inserted in center comes
out clean. Let cool on counter for 10 minutes, then invert onto a serving platter.
While cake is cooling, make the glaze. In saucepan, melt butter. Add
water and sugar and bring to a boil. Continue to boil for 5 minutes
while stirring constantly. Remove from heat and stir in Irish Cream. Be
careful as it will steam when adding the Irish Cream.
Poke holes in the cake using a skewer. Spoon glaze over the cake
and let it absorb into the cake. NOTE- Another glaze is to mix
powdered sugar and Irish Cream together for a glaze, using a ratio of
2-1 powdered sugar to liquid.
Serving
Suggestions
To make this a rum cake, increase the water to 1/2 Cup, and replace the Irish Cream with 1/2 Cup of rum. For the glaze replace Irish Cream with rum
Originally Submitted
3/9/2019
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