For those of you who’ve made (or plan on making) Barb’s Bailey’s Irish Cream you might be wondering what else you can put all that yumminess in. Well here’s a recipe for you. An easy, moist, delicious, crowd pleasing Bailey’s Irish Cream Cake.
First I thought I would take my Black Russian cake recipe and substitute my homemade Irish cream for the vodka/kahlua. I had a box of yellow cake mix, but only had vanilla instant pudding in the cupboard and not chocolate. No problem, I knew there was an equally good rum cake that’s similar so I quickly looked on the internet and came across a recipe on Allrecipes.com for Irish Cream Bundt Cake. It’s almost the same as the rum cake recipes all over the internet and I’ve added those options in the recipe below.
Unfortunately, having cake in my house is not a good idea for any period of time. After I’ve had the first piece for some odd reason I seem to continue eating it and nothing else. I have such a sweet tooth! So after I had a piece I marched the cake down the street and shared with the neighbors. Everyone loved it. Well, everyone except perhaps Joyce who only eats cake if it’s topped with mounds of buttercream (love ya Joyce!). If you’re looking for a super simple, moist cake, I encourage you to give this Bailey’s Irish Cream bundt cake a try!Print
Bailey’s Irish Cream Cake
A super easy, moist cake that uses Irish cream liqueur
- 1 C. chopped pecans
- 1 box yellow cake mix
- 1 3.4 oz. pkg. vanilla instant pudding
- 4 eggs
- 1/4 C. water*
- 1/2 C. vegetable oil
- 3/4 C. Irish cream liqueur*
For the glaze
- 1 stick butter
- 1/4 C. water
- 1 C. sugar
- 1/4 C. Irish cream liqueur
- For the cake:
- Preheat oven to 325 degrees. Grease/flour bundt pan, then sprinkle nuts over bottom of pan.
- In large bowl, combine cake mix, pudding, eggs, water, oil, Irish cream. Beat for 5 minutes on high, the pour batter over nuts in pan.
- Bake in oven for about 60 minutes, until toothpick inserted in center comes out clean. Remove from oven, let cool for 10 minutes, then invert on serving platter. Poke holes over cake (I use a skewer). Spoon glaze over cake and let it absorb into cake.
- While cake is cooling, make the glaze:
- In saucepan, melt butter. Add water and sugar and bring to boil. Continue to boil for 5 minutes while stirring constantly. Remove from heat and stir in Irish cream. Be careful, it will steam when adding the Irish cream!
* 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 the Irish cream with rum.
Also, instead of making the glaze, you could always just top the cake with a mixture of powdered sugar and Irish cream for a glaze. I usually use a ratio of 2:1 powdered sugar to liquid.