Ingredients:
- 1 cup chopped pecans
- 1 (515g ounce) package yellow cake mix
- 1 (100g ) package instant vanilla pudding mix
- 4 eggs
- 1/4 cup water
- 1/2 cup vegetable oil
- 3/4 cup Irish cream liqueur
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/4 cup Irish cream liqueur
Preparation:
- preheat oven to 325 degrees F (165 degrees C).
- grease and flour a 10 inch Bundt pan.
- sprinkle chopped nuts evenly over botttom 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.
First Made:
2004-03-14
2004-03-14