Here is a great "anytime" cake recipe, but it is especially wonderful at the Holidays and a big hit at Christmas get-togethers and parties:
Another interesting note is that when I went to find a picture online to post here with the recipe, I found this picture, her recipe, and her baking experience from another Blogger right here at Blogger.com. To give proper credit, her blog is Texasjoy.blogspot.com/2007_04_01_archive.html . Isn't that neat? Apparently, this Irish Cream Cake recipe is quite a popular one. I found it all over the web!
"Heaven In A Bottle" Cake
1/2 cup finely chopped pecans
1/2 cup finely shredded coconut (optional, but so good)
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) 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 granulated sugar
1/4 cup Irish Cream liqueur
Preheat oven to 325 F. Grease and flour a 10-inch Bundt (or hole in the middle) pan. Sprinkle chopped nuts and coconut evenly over bottom 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 and coconut in pan.
Bake for 60 minutes, or until a 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, 1/4 cup water, and 1 cup sugar in a small saucepan. Bring to a boil and continue boiling for 5 minutes, sitrring constantly with a whisk. Remove from heat and whisk in 1/4 cup Irish Cream.
Invert the cooled cake onton a serving platter. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake, until the glaze is absorbed.
"Heaven In A Bottle" Cake
1/2 cup finely chopped pecans
1/2 cup finely shredded coconut (optional, but so good)
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) 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 granulated sugar
1/4 cup Irish Cream liqueur
Preheat oven to 325 F. Grease and flour a 10-inch Bundt (or hole in the middle) pan. Sprinkle chopped nuts and coconut evenly over bottom 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 and coconut in pan.
Bake for 60 minutes, or until a 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, 1/4 cup water, and 1 cup sugar in a small saucepan. Bring to a boil and continue boiling for 5 minutes, sitrring constantly with a whisk. Remove from heat and whisk in 1/4 cup Irish Cream.
Invert the cooled cake onton a serving platter. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake, until the glaze is absorbed.
- Recipe taken from Susan Wiggs' novel THE WINTER LODGE, p. 189-190
1 comment:
Actually the recipe fitst appeared in a novel. I just don't remember the name. We have been making it for years.
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