Irish Cream Bundt Cake

19 Mar

Hello there, my name is wif and I live in a permanent state of just-a-bit-late. That said, let’s try to be understanding about the *minor detail* that Irish Cream Bundt cake (and the soon to come Irish Soda Bread) maybe should have been posted prior to St. Patties Day.   Nonetheless – this is one heck of a cake recipe that those around me (ok fine, and me too) can’t get enough of.  And that’s saying something – because usually when I bake it’s in quadruple batches and hubby has to beg and beg to avoid ODing on cupcakes on a daily basis.

I’ve made this bundt cake a couple of times now.  Originally I tried it out for our big ol’ New Years family party (of course with a double batch – there were 40 people!). Then it was perfect for my favorite twin cousins’ 30th birthday party… and of course you all witnessed it’s reappearance as Irish Cream Crunkcakes.  It’s a perfect combination of homemade and ease, and heck – why haven’t I been making cakes with liquor all along!?

Irish Cream Bundt Cake

(original recipe from


  • 1 cup chopped pecans
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 4 eggs
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 3/4 cup Irish cream liqueur
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/4 cup Irish cream liqueur


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
  2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
  4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

The trouble with the glaze…

I’m yet to have success with this glaze.  The first time I made this recipe I let the cake cool for 20 minutes and then poked holes in the cake and poured the glaze into the bundt pan before replacing the cake to sit in the glaze for half an hour and then turning out.  Tragically, the glaze was still WAY too runny and didn’t really absorb.  Instead it flowed like a beatiful sugar waterfall off the edges of my cake plate into my new purple wool skirt – awesome.

The second time I lessened the liquid for the glaze (skipped the H2O) and let the cake cool completely before pouring the glaze over.  Again – fail.  It was a little thicker this time but so LUMPY LUMPY.  

Sure – it was lumps of sugar and butter – but still – sad times.  I wasn’t about to be beaten by a dumb mixture of sugar, butter and Bailey’s so I whipped up another batch, this time with powdered sugar – dreaming of smooth glazing for the pecan beauty.  No such luck.  The lumps were stubborn unwilling to be covered so I just threw on more pecans in defeat.  Of course – I should mention – it still tasted heavenly and no one complained – but still – Bundt Cake Glaze – 3: Wif – 0.  The battle continues…

If you have any glaze-advice – puhleeeasssee – share!!


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