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Irish Cream Bundt Cake Recipe

Today’s Irish Cream Bundt Cake Recipe is a festive dessert to enjoy on St. Patricks Day this year! Our Irish Cream Bundt Cake is a decadent vanilla cake, vanilla pudding, pecans, eggs, milk, oil, vanilla, and the Irish cream liqueur adds all the wow-factor! We made a quick cook frosting–it was lovely to garnish with a dollop of freshly whipped cream. Celebrate St. Patties Day all year long with our Irish recipes and Cream Bundt Cake Recipe! 

Today's Irish Cream Bundt Cake Recipe is a festive dessert to enjoy on St. Patricks Day this year! by cookingwithruthie.com

Ingredients in Irish Cream Bundt Cake Recipe

  • pecans
  • yellow cake mix
  • vanilla instant pudding mix
  • eggs
  • milk
  • canola oil
  • Irish cream liqueur (I used Baileys)
  • vanilla

Irish Cream Frosting

  • butter
  • water
  • white sugar
  • Irish cream liqueur (I used Baileys)

Today's Irish Cream Bundt Cake Recipe is a festive dessert to enjoy on St. Patricks Day this year! by cookingwithruthie.com

Traditional Irish Hospitality 

• The traditional the Irish value hospitality, and generous portions of food are common at home and in restaurants.

• A large breakfast was traditionally eaten in rural Ireland. Common breakfast foods included soda bread, pancakes, porridge, eggs, and various meat products.

• A full old-fashioned country breakfast might include fresh fruit juice, porridge, a “mixed grill” of breakfast meats and black pudding, scones, and soda bread with butter and preserves, tea, and coffee with hot milk.

• Dinner, the main meal of the day, used to be eaten at lunchtime. A typical dish was “Dublin coddle,” a bacon, sausage, potato, and onion soup.

• Today, however, many Irish people eat lighter meals in the morning and at midday. They have their main meal later in the day, when they come home from work or school. Lunch is often a bowl of hot soup that is served with freshly baked soda bread.

Today's Irish Cream Bundt Cake Recipe is a festive dessert to enjoy on St. Patricks Day this year! by cookingwithruthie.com

How to make Irish Cream Bundt Cake Recipe

  • 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.

Irish Cream Bundt Cake is a festive dessert forToday's Irish Cream Bundt Cake Recipe is a festive dessert to enjoy on St. Patricks Day this year! by cookingwithruthie.co St. Patricks Day! www.cookingwithruthie.com

Traditional Irish Meals

• However, many pubs (bars) still serve the traditional large midday dinner. “Supper” in Ireland means a late-night snack. A typical supper is a slice of bread with butter and a glass of milk.

• Irish food is known for the quality and freshness of its ingredients. Most cooking is done without herbs or spices, except for salt and pepper. Foods are usually served without sauce or gravy.

Today's Irish Cream Bundt Cake Recipe is a festive dessert to enjoy on St. Patricks Day this year! by cookingwithruthie.com

• The staples of the Irish diet have traditionally been potatoes, grains (especially oats), and dairy products. Potatoes still appear at most Irish meals, with potato scones, similar to biscuits or muffins, a specialty in the north.

• The Irish have also been accomplished cheesemakers for centuries. Ireland makes about fifty types of homemade “farmhouse” cheeses, which are considered delicacies.

Yield: 12

Irish Cream Bundt Cake Recipe

Irish Cream Bundt Cake is a festive dessert for St. Patricks Day! www.cookingwithruthie.com

Today's Irish Cream Bundt Cake Recipe is a festive dessert to enjoy on St. Patricks Day this year!

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 1 cup chopped pecans
  • 1 15.25 ounce yellow cake mix
  • 1 3.4 ounce box vanilla instant pudding mix
  • 4 eggs, room temperature
  • 1/2 cup milk
  • 1/3 cup canola oil
  • 3/4 cup Irish cream liqueur, I used Baileys
  • 1 teaspoon vanilla
  • Irish Cream Frosting:
  • 1/4 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/4 cup Irish cream liqueur

Instructions

  1. Preheat oven to 325 degrees F.
  2. Coat 10 inch Bundt pan with cooking spray.
  3. Sprinkle chopped nuts evenly over bottom of pan.
  4. In a large bowl, combine cake mix and pudding mix.
  5. Add eggs, 1/2 cup milk, 1/3 cup oil, 3/4 cup Irish cream liqueur, and vanilla.
  6. Mix for 3-4 minutes until most of lumps are gone.
  7. Pour batter over nuts in pan.
  8. Bake 50-55 minutes, or until a toothpick inserted into the cake comes out clean.
  9. Cool for 10 minutes in the pan, then invert onto the serving dish.
  10. Irish Cream Frosting:
  11. In a saucepan combine butter, 1/4 cup water and 1 cup sugar.
  12. Bring to a boil and continue boiling for 3 minutes, stirring constantly.
  13. Remove from heat and stir in 1/4 cup Irish cream liqueur.
  14. Pour over cake allowing to cascade down sides.
  15. Set firmly when cooled.
  16. Slice and Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 541Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 74mgSodium: 376mgCarbohydrates: 65gFiber: 1gSugar: 46gProtein: 5g

More Irish Recipes

You’ll LOVE our Irish Cream Bundt Cake Recipe–everyone we shared with raved on and on about it! 

 

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Love Always,

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  1. Michelle says:

    My icing did not turn out anything like this. It ran everywhere. I followed the directions. Is there some step missing???

    • Ruthie says:

      Hi Michelle… we have not had reports of difficultly with the icing before and are apologize yours turned out too thin. I would recommend reducing the baileys liquor by 1 tablespoon to see if it will give it a thicker consistency. Also it might possibly be a low elevation issue if you are close to sea level, if that is the case increase the cook time by 1 minute. We hope you still enjoyed this lovely dessert anyways! ~Ruthie

  2. Constance Contreras says:

    Since you are using a boxed cake mix I am hoping I can use a ready-made frosting (Betty Crocker, Pillsbury…..) instead of all the ingredients I’d have to combine and cook. At 78 I’m inclined to skip to the chase (:-]) and take the easy road. So, could I use, say, a buttercream frosting, and add Bailey’s Irish Cream liqueur? If so, can you tell me how much Bailey’s and if I should add anything else to maintain a consistency that i can spread to cover the bundt cake rather than drizzling it? The guys in the family prefer to have the cake covered with frosting rather than what they refer to as “a weak creek”of frosting.(Sorry.) However, I do want to taste–and savor–the flavor of the Bailey’s. Yummmmm!

    Thanks.

    • Madeliene says:

      Also, the amount of Bailey’s shouldn’t change anything using the pre-made frosting. I’d suggest testing as you make it to make sure it has the flavor you want, adding in a tiny bit more if needed. Enjoy 🙂

    • Ruthie says:

      It’s wonderful to meet you! I would replace the liquid called for in a buttercream frosting recipe with Baileys- you will be able to taste it and if you want more frosting then make sure to double the recipe! I think the whole family will approve 🙂 . Happy Holidays!

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