Irish Cream Bundt Cake

I was in charge of dessert this year for our family's St. Patrick's Day meal. I came across this recipe on allrecipes.com and it had great reviews and looked easy to make so I decided to give it a try! Baileys is some good stuff...especially in dessert form! This cake was awesome! Super moist, super flavorful and it had a great texture. Everyone loved it. I think Randy is going to request this cake a lot from now on...not just for St. Patrick's Day! The original recipe called for using a bundt pan but I suggest using an angel food pan. I think it bakes more even and makes the cake look better :)

Irish Cream Bundt Cake

Ingredients:

1 c. chopped pecans

18.25 oz. package yellow cake mix

3.4 oz package instant vanilla pudding mix

4 eggs

1/4 c. water

1/2 c. vegetable oil

3/4 c. Irish cream liqueur

1/2 c. butter

1/4 c. water

1 c. white sugar

1/2 tsp. salt

1/4 c. Irish cream liqueur

Directions:

Preheat  oven to 325 degrees. Grease and flour an angel food cake pan and sprinkle the chopped pecans evenly in the bottom and set aside. In a large mixing bowl, combine cake mix and vanilla pudding mix. Add the eggs, 1/4 cup water, vegetable oil and 3/4 cup liqueur. Mix on high for 2 minutes. Pour batter into the prepared pan, on top of the nuts. Bake in the preheated oven for 1 hour, until toothpick inserted in the center comes out clean.

Cool for 10 minutes in the pan. While cake is cooling, make the glaze. In a small saucepan, combine the butter, 1/4 cup water, sugar and salt and bring to a boil. Boil and stir constantly for 5 minutes. Remove from heat and stir in 1/4 cup of liqueur. After cake has cooled for 10 minutes, gently remove from and pan and place on a serving platter, pecan side down. Poke holes all over the top of the cake with a fork and spoon half the glaze all over the top and sides of the cake, allow it to absorb and then spoon the second half of the glaze. Serves 10-12.