A super easy, moist cake that uses Irish cream liqueur
* 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.