Once upon a time I had a recipe for a delicious Irish creme bundt cake. Then I moved, and the recipe was in the wind, but luckily, it was also stored in my head. So just in time for St. Patrick’s Day, here it is!
First of all, you will need the following:
- 1 box of devil’s food cake
- 3 eggs
- 1/2 c. of oil
- 1 1/3 c. of Irish cream liqueur
- vanilla extract
- cinnamon sugar
- chopped pecans
- 1 can of chocolate frosting
Combine the first 4 ingredients just as you would a normal cake. Be advised that y0u don’t have to buy the super fancy Irish liqueur, the cheaper version will be just fine. (Don’t worry, all of the alcohol bakes out) Add 1 tsp of pure vanilla extract. Now, for the cinnamon sugar and chopped pecans, I honestly didn’t measure. I just added enough until it suited me, but it was roughly 2 teaspoons of the sugar and about 3/4 c of pecans. Then you pour it into a well greased bundt pan and bake at 325 for about 40-45 minutes.
When it has had time to cool off, take your can of frosting, and place it in the microwave for approximately 20 seconds until it is at a pourable state. Then stir in 1/2 tsp of vanillla, 1 tsp of the cinnamon sugar and about 1/4 cup of chopped pecans and drizzle over the cake. It is very pretty, fairly simple, and totally delicious! Just remember not to let the kiddies lick the spoon unless you want them to have an early bed time!
Happy St. Patrick’s Day!
Monday, March 15th, 2010, 9:29 pm | 
Out of the frying pan | 
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