Bailey's Irish Cream Cake

St. Patrick's Day is right around the corner so why not surprise 

your family with a good old fashioned Irish Cream Cake.  This 
recipe uses Bailey's Irish Cream.  You can use any brand you like 
but I'm partial to Bailey's.  You never want to use cheap liquor,

especially when it's the star of the show.    

This one is super easy and starts with a mix, so even a non-baker

can whip up this decadent dessert like a pro.  

When a recipe calls for cake mix, I choose Betty Crocker.  It has a 
moist, tender "made from scratch" texture to it.  For this recipe I 
chose Super Moist yellow (not the butter recipe). 

Next, grease and flour a bundt pan. When a recipe calls for a pan

to be greased and floured...

Fugetaboutit!  Use Bakers Joy instead.  It will give

you the same results in one easy step.

Once the pan is sprayed with Baker's Joy sprinkle 1

cup chopped pecans on the bottom.

Mix the rest of the ingredients for the cake

(recipe at bottom of post)

Poor right on top of the pecans evenly and

Bake for 1 hour.  Cool completely.

Don't get nervous, this is the bottom of the cake.  When 

cool place a cake plate on top and flip.  If you used your 

Baker's Joy generously, that sucker will slide right out.

Voila!  (I told you it would be pretty) 

Now for the glaze...

Melt 1 stick of butter. Stir in 1/4 cup water 

and 1 cup sugar boil for 5 min. stirring constantly.  

REMOVE from heat.

Now for the good stuff...Bailey's Irish Cream.

Stir in 1/2 cup Bailey's Irish Cream.  I always thought

it smelled like butterscotch...delish!

Now, take out all your anger on the cake and poke holes

all around. 

 

Be generous here, you'll need those holes 

if you want your cake REALLY soaked in Bailey's.

Poor that sweet buttery Bailey's mixture all over the top 

and let it drizzle down the sides.  This recipe makes

more glaze than you will need.

See what I mean?  What doesn't soak into your cake will

run off, so use your best judgement on when to stop.

Kind of looks (and smells) like Monkey Bread.  

Bailey's Irish Cream Cake

1 cup chopped pecans

1 pkg. yellow cake mix

1 (3 oz) pkg. Jello instant vanilla pudding

4 eggs (room temp)

1/2 cup cold water

1/2 cup oil

1/2 cup Bailey's Irish Cream

Preheat oven to 325 degrees. Use Baker's Joy to spray bundt pan.  Sprinkle with nuts. Combine the rest of the ingredients and beat on medium speed for 1 minute.  Scrape down bowl and beat for another minute.  Bake 1 hour.  Cool.  Prick cake with toothpick and pour glaze over top and sides.

Glaze:

1 Stick of butter

1/4 cup water

1 cup sugar

1/2 cup Bailey's Irish Cream

Melt butter.  Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and add Bailey's.

That was easy wasn't it? You baked a cake worthy of selling. 

But I have a feeling you'll keep it for yourself. You'll be glad you did.  

Enjoy!

Buttercream