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Irish Cream Pound Cake


This easy to make Irish Cream Cake is tender and uniquely flavorful. The Irish cream liqueur in the batter and the glaze is a double whammy of deliciousness. While this cake is perfect for St. Patrick's Day, it is also good for any occasion.


Irish Cream Pound Cake


Ingredients Cake:

1 boxed yellow cake mix

1 (3.4 oz.) box instant vanilla pudding

1 cup chopped pecans

4 large eggs

1/4 cup water

1/2 cup vegetable oil

3/4 cup Bailey's Irish Cream Liqueur


Glaze:

1/2 cup butter

1/4 cup water

1 cup sugar

1/4 cup Bailey's Irish Cream Liqueur


Instructions

1. Preheat oven to 325 degrees.

2. Grease and flour a 10-inch bundt pan. Sprinkle chopped pecans on the bottom.

3. In a large bowl, mix together cake mix, pudding, eggs, water, oil, and Irish Cream.

4. Pour the batter over nuts in pan. Bake for 60 minutes or until toothpick inserted in center of cake comes out clean.

5. Cool for 10 minutes in pan. Flip the cake out onto a wire rack to cool.

6. While cake is cooling, make the glaze. In a small saucepot, combine butter, water, and sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and add Irish Cream.

7. Prick top and sides of cooled cake with a fork or skewer. Spoon glaze over top and brush onto sides of the cake. Allow cake to absorb the glaze and repeat until most of the glaze is used.



For a video tutorial visit my YouTube channel.


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