Irish Cream Bundt Cake

It's been a rough couple of weeks around here.  I had grand plans for sharing several St. Patrick's Day recipes with you, but sickness has been running through our house for a week and a half now and we're just starting to feel kind of normal again.  Blah.  No fun!  I haven't cooked for a week!

But I thought I should be able to eke out at least one St. Patty's Day recipe for you.  Last year I made two bundt cakes for our church's women's Bible study just a few days before St. Patrick's Day.  I shared one of them last year, my Chocolate Mint Bundt Cake.  Now here is the other one.  It is a simple bundt cake made with a yellow cake mix and some instant pudding mix.  Very moist and delicious.  Irish cream is baked into the cake, and made the star of the yummy glaze.  You can use the real deal Irish cream, or you can use Irish cream flavored coffee creamer.  Great either way.  It's adapted from one I found at Allrecipes.

Irish Cream Bundt Cake

Ingredients:

1 box yellow cake mix

1 (3.4 oz.) box instant vanilla pudding mix

4 eggs

½ cup water, divided

½ cup vegetable oil

1 cup Irish cream liqueur or Irish cream coffee creamer, divided

½ cup butter

1 cup sugar

Directions:

Preheat oven to 325°. Grease and flour a 10” Bundt pan. (I used Pam for Baking.)

In a large bowl, combine cake mix and pudding mix. Mix in eggs, ¼ cup water, oil and ¾ cup Irish cream. Beat for 5 minutes at high speed. Pour batter into pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. 

When cake is nearly done baking, make the glaze.  In a saucepan, combine butter, remaining ¼ cup water and sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in remaining ¼ cup Irish cream.

When cake is done, allow to cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake with a toothpick. Place about ⅔ of the glaze in the bottom of the bundt pan.  Carefully place cake back into the pan while still warm to soak up the glaze.  Spoon remaining ⅓ of glaze onto the bottom of the cake.  Let sit for a few minutes.  Then remove from pan and place back onto the serving dish.  Allow to cool completely before slicing and serving.

Makes about 12 servings.

This cake is really delicious and was a big hit with the ladies at Bible study.  It is very moist.  The glaze is just the perfect consistency and lends just the right touch of Irish cream flavor.  

I have to spend most of the day tomorrow catching up on work in the church office that got put on hold earlier this week while being sick, but maybe I will be able to share another recipe perfect for St. Patrick's Day on Saturday.