Wednesday, October 26, 2011

Irish Cream Cake by Lonet Vaz Pereira


½ cup finely chopped pecans
½ cup finely shredded coconut
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
¼ cup water
½ cup vegetable oil
¾ cup Irish Cream Liqueur
½ cup butter
¼ cup water
1 cup white sugar
¼ cup Irish Cream Liqueur


Preheat oven to 325 F. Grease and flour a 10 inch bundt pan. Sprinkle chopped nuts and coconut evenly on bottom pan.

In a large bowl, combine cake mix and pudding mix. Mix in eggs, ¼ cup water, ½ cup oil and ¾ cup Irish Cream liqueur. Beat for 5 minutes on high speed. Pour batter over nuts in pan.

Bake for 60 minutes or until toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan while you prepare the glaze. To make the glaze, combine butter, ¼ cup water and 1 cup sugar in small pan. Bring to boil and continue boiling for 5 minutes stirring constantly with a whisk. Remove from heat and whisk in ¼ cup Irish cream.
Invert the cooled cake onto a serving platter. Prick top and sides of cake. Spoon glaze over top and brush onto sides until glaze is absorbed.

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