This glazed Baileys Irish cream cake is great tasting and excellent for any occasion
Prep Time
1 hr 25 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan with cooking spray. Sprinkle chopped nuts evenly over the bottom of the pan.
Combine cake mix and pudding mix in a large bowl. Beat in eggs
Irish cream liqueur
oil
and water with an electric mixer on high speed for 5 minutes. Pour batter over nuts in the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean
about 1 hour. Let cake cool in the pan for 10 minutes.
While cake is cooling
make glaze: Combine sugar
butter
and water in a small saucepan. Bring to a boil and continue boiling for 5 minutes
stirring constantly. Remove from heat and stir in Irish cream.
Invert cake onto a serving dish. Prick the top and sides of cake with a toothpick. Spoon glaze over the top and brush onto the sides. Allow cake to absorb glaze
