WHAT MIXES WELL WITH IRISH WHISKEY RECIPES

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IRISH CREAM CAKE | MRFOOD.COM



Irish Cream Cake | MrFood.com image

Although there's no doubt our Irish Cream Cake is perfect for St. Patricks Day, here in our Test Kitchen, we think the luck of the Irish should be enjoyed all the time.

Provided by MRFOOD.COM

Categories     Cakes

Cook Time 1 hours

Number Of Ingredients 9

1 cup chopped pecans
1 (16.5-ounce) package yellow cake mix
1 (4-serving) package instant vanilla pudding mix
4 eggs
1/2 cup water, divided
1/2 cup vegetable oil
1 cup Irish cream liqueur, divided
1 stick (1/2 cup) butter
1 cup sugar

Steps:

  • Preheat oven to 325 degrees F. Coat a Bundt pan with cooking spray. Sprinkle chopped pecans evenly over bottom of pan.
  • In a large bowl with an electric mixer on high, beat cake and pudding mixes, eggs, 1/4 cup water, the vegetable oil, and 3/4 cup liqueur for 2 minutes. Pour batter over nuts in pan.
  • Bake 55 to 60 minutes or until a toothpick comes out clean. Let cool 5 minutes in pan.
  • To make the glaze, in a medium saucepan over medium heat, combine butter, sugar, and remaining 1/4 cup water. Cook 5 minutes, stirring occasionally; remove from heat and stir in remaining 1/4 cup liqueur.
  • With a fork, prick holes in top of cake and pour half the glaze slowly over cake. After glaze soaks into cake, invert cake onto a serving platter and pour remaining glaze over cake. Let cool completely then cover lightly until ready to serve.

IRISH CREAM CAKE | MRFOOD.COM



Irish Cream Cake | MrFood.com image

Although there's no doubt our Irish Cream Cake is perfect for St. Patricks Day, here in our Test Kitchen, we think the luck of the Irish should be enjoyed all the time.

Provided by MRFOOD.COM

Categories     Cakes

Cook Time 1 hours

Number Of Ingredients 9

1 cup chopped pecans
1 (16.5-ounce) package yellow cake mix
1 (4-serving) package instant vanilla pudding mix
4 eggs
1/2 cup water, divided
1/2 cup vegetable oil
1 cup Irish cream liqueur, divided
1 stick (1/2 cup) butter
1 cup sugar

Steps:

  • Preheat oven to 325 degrees F. Coat a Bundt pan with cooking spray. Sprinkle chopped pecans evenly over bottom of pan.
  • In a large bowl with an electric mixer on high, beat cake and pudding mixes, eggs, 1/4 cup water, the vegetable oil, and 3/4 cup liqueur for 2 minutes. Pour batter over nuts in pan.
  • Bake 55 to 60 minutes or until a toothpick comes out clean. Let cool 5 minutes in pan.
  • To make the glaze, in a medium saucepan over medium heat, combine butter, sugar, and remaining 1/4 cup water. Cook 5 minutes, stirring occasionally; remove from heat and stir in remaining 1/4 cup liqueur.
  • With a fork, prick holes in top of cake and pour half the glaze slowly over cake. After glaze soaks into cake, invert cake onto a serving platter and pour remaining glaze over cake. Let cool completely then cover lightly until ready to serve.

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