Irish Cream Bundt Cake

For those with a sweet tooth, nothing beats an Irish Cream Bundt Cake! This typically Irish cake is a sort of gourmet pecan pudding, topped with an Irish Bailey’s sauce. The result is a delightful tea-time experience for all!

A taste of Irish Cream Bundt Cake

Vanilla pudding with Bailey’s Irish Cream

Irish Cream Bundt Cake is one of those traditional cakes so dear to Irish hearts! It has to be said that the latter has the merit of being convivial, airy and rather tasty! It’s readily available in most of the country’s local pastry shops, but many Irish families prefer to prepare it at home with their children!

It’s pretty easy to make, and makes an ideal candidate for snacking!

In terms of taste, expect a kind of vanilla-flavored brioche. This combination makes for a rather light and airy cake, despite appearances.

Irish Cream Bundt Cake recipe

Recipe: Irish Cream Bundt Cake

Ingredients

1 half cup pecans
1 packet of Homemade Yellow Cake Mix (available in all good supermarkets in Ireland)
1 packet "Instant vanilla pudding mix" (same as above)
4 eggs
1/4 cup water
1/2 cup peanut oil
2 knobs butter

For the sauce

a cup of Bailey's Irish Cream
one cup powdered sugar
half a cup of melted butter
1/4 cup water

Preparation

Preheat oven to 165°C
Butter an ovenproof pan and line the bottom with pecans.
Prepare the "Homemade Yellow Cake Mix" in a bowl, followed by the "Instant vanilla pudding mix".
Mix them together, then add the eggs, water, oil and 3/4 of Bailey's.
Beat the mixture for 5 minutes
Add the mixture to the mould lined with pecans.
Bake for 1 hour
In a saucepan, mix the remaining Bailey's, powdered sugar, water and melted butter.
Mix, then drizzle the glaze over the cake.
Leave to cool in the fridge for 2 hours.
Enjoy your meal!