IRISH CREAM BUNDT CAKE RECIPE
Today's Irish Cream Bundt Cake Recipe is a festive dessert to enjoy on St. Patricks Day this year!
Provided by Ruthie
Categories Dessert
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F.
- Coat 10 inch Bundt pan with cooking spray.
- Sprinkle chopped nuts evenly over bottom of pan.
- In a large bowl, combine cake mix and pudding mix.
- Add eggs, 1/2 cup milk, 1/3 cup oil, 3/4 cup Irish cream liqueur, and vanilla.
- Mix for 3-4 minutes until most of lumps are gone.
- Pour batter over nuts in pan.
- Bake 50-55 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.
- Irish Cream Frosting:
- In a saucepan combine butter, 1/4 cup water and 1 cup sugar.
- Bring to a boil and continue boiling for 3 minutes, stirring constantly.
- Remove from heat and stir in 1/4 cup Irish cream liqueur.
- Pour over cake allowing to cascade down sides.
- Set firmly when cooled.
- Slice and Enjoy!
Nutrition Facts : Calories 541 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 376 milligrams sodium, Sugar 46 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
IRISH CREAM BUNDT CAKE
Make and share this Irish Cream Bundt Cake recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F (165°C).
- Grease and flour a 10 inch Bundt pan.
- Sprinkle chopped nuts evenly over bottom of pan.
- 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.
- 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.
- 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.
IRISH CREAM BUNDT CAKE
Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion.
Provided by Sue Haser
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 590.2 calories, Carbohydrate 68.4 g, Cholesterol 83.2 mg, Fat 30.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 7.9 g, Sodium 476.6 mg, Sugar 50.3 g
IRISH CREAM BUNDT CAKE
This delicious and easy recipe begins with a cake mix. Don't let that sway you... it's a very popular recipe. It's so good with generous dose of Bailey's Irish Cream glaze brushed on too!
Provided by RecipeGirl.com
Categories Dessert
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Grease and flour 10-inch bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
- In a large bowl, combine the cake and pudding mixes. Add the eggs, water, oil and liqueur. Beat for 5 minutes at high speed. Pour the batter over the nuts in pan.
- Bake 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in the pan.
- Prepare the glaze while the cake is cooling in the pan. Combine the butter, water and sugar in small saucepan. Bring to a boil, then reduce the heat to simmer and stir until the sugar is dissolved. Remove from heat and stir in the Irish Cream.
- Invert the cake onto a serving dish. Prick the top and sides of the cake. Spoon the glaze over the top and brush onto the sides of the cake. Allow the cake to absorb the glaze; repeat until all glaze is used.
Nutrition Facts : ServingSize 1 serving, Calories 527 kcal, Carbohydrate 60 g, Protein 4 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 83 mg, Sodium 408 mg, Fiber 1 g, Sugar 42 g
CHOCOLATE STOUT CAKE WITH IRISH CREAM FROSTING
Steps:
- For the chocolate stout cake: Preheat the oven to 375 degrees F. Grease a 9-inch round cake pan with the room temperature butter, then line it with parchment paper.
- Whisk together the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Combine the stout, melted butter, vanilla extract and vinegar in a separate large bowl and mix well. Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with a few crumbs, 30 to 40 minutes. Transfer to a wire rack and let cool completely.
- For the Irish cream frosting: Beat the cream cheese in a large bowl with an electric mixer until smooth, about 1 minute. Add the confectioners' sugar and mix on low speed until smooth and combined. Add 1 tablespoon of the Irish cream liqueur and mix until smooth and spreadable, 2 to 3 minutes. You can add another tablespoon of liqueur if needed to get the right consistency--it should be smooth but still thick enough to spread.
- Remove the cake from the pan and spread the frosting on top. Use a vegetable peeler to shave the chocolate over the top. Serve.
IRISH CREAM CAKE
Make and share this Irish Cream Cake recipe from Food.com.
Provided by Barb G.
Categories Dessert
Time 1h5m
Yield 1 bundt cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Combine cake mix, pudding mix, oil, water, vodka, Bailey's and eggs in a bowl, beat until smooth.
- Pour into greased and floured 10 inch bundt pan.
- Bake 40 to 50 minutes or until done.
- Cool completely and invert onto a serving plate.
- Mix a little powdered sugar and a little Bailey's and drizzle over the top.
- Enjoy.
Nutrition Facts : Calories 4906, Fat 264.3, SaturatedFat 39.4, Cholesterol 928.4, Sodium 5366.7, Carbohydrate 525.4, Fiber 9.7, Sugar 305.6, Protein 53.7
COFFEE AND IRISH CREAM BUNDT CAKE
One of my husband's favorite drink combos is Baileys and coffee, so I decided to make the dynamic duo into a cake. It's delicious when served with some lightly sweetened whipped cream.
Provided by Kim
Categories Bundt Cake
Time 1h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
- Mix together coffee and espresso powder in a small bowl or measuring cup until dissolved. Set aside.
- Mix together flour, baking powder, and salt in a medium bowl until combined.
- Cream together butter, cream cheese, white sugar, and brown sugar in a large bowl until smooth and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Add coffee-espresso mixture and vanilla and mix until combined. Add 1/2 of the flour mixture and stir until just combined. Pour in Irish cream and mix until combined. Add remaining flour mixture and mix until just combined. Fold in mini chocolate chips.
- Pour batter evenly into the prepared pan. Tap pan gently on the counter a few times to disperse any air bubbles.
- Place pan into the preheated oven and bake until the top of the cake springs back lightly when touched, 55 to 60 minutes. Allow cake to cool for 15 minutes in the pan before removing to a wire rack to cool completely.
Nutrition Facts : Calories 571.6 calories, Carbohydrate 73.8 g, Cholesterol 61.5 mg, Fat 25.5 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 15.8 g, Sodium 269.6 mg
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