Irish Cream Bundt Cake is a festive dessert to enjoy on St. Patricks Day this year!
We’re enjoying some of the cuisine and sights of Ireland in our Culinary Journey around the World. The past few days we’ve enjoyedBe sure to enjoy these other fabulous Irish recipes. . . Irish Soda Farls, Corned Beef and Cabbage, Spicy Reuben Sandwich, and Irish Cream Bundt Cake! Sooooo, it’s time to bring in a bit o’ sweetness with this fabulous Irish Cream Bundt Cake! 🙂
Irish Cream Bundt Cake is a moist and flavorful cake that’s simple to make because it starts from a cake mix, AND then we add in a few fabulous ingredients plus a quick cook frosting to top it off just right!
I love the bundt cake shape, it adds a little bit of fancy flair compared to the regular ole’ cake rectangle shape.
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. 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.
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.
Irish Cream Bundt Cake is a decadent vanilla cake with vanilla pudding and Irish cream liqueur. It’s also lovely finished off with a dollop of freshly whipped cream but it’s not necessary at all. Some other sweet recipes that are festive for St. Patricks Day are Creme de Mint Pie and Irish Creme de Menthe Cocktail.
You’ll LOVE our Irish Cream Bundt Cake~ everyone we shared with raved on and on about it!
Have a wonderful Wednesday!!
Much Love and Peace~
Ruthie
Irish Cream Bundt Cake
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
- 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!
- recipe adapted from Food.com and Food by Country.com
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.
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!
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 🙂