**WARNING**if you’re a younger reader, my child, my mother or easily offended, skip the first paragraph of the post**
She didn’t let me finish my standard phone greeting before interrupting me.
her: Amazing. I’m driving down the road eating it without a fork or plate trying not to think about the points. (weight watchers)
me-with a satisfied smile: Good! I’m so glad you like it!
her: No, I don’t like it, I love it. Between this cake and an orgasm, I’ll take the cake.
me-laughing: Well, ok then! I’m really glad you like it!
It started with an impulse buy. Wal-Mart. Cold November day. The bottle looked cool and the thought of adding the yummy elixir to my coffee sounded so lovely.
Yes, it was cheaper than Bailey’s, but that was ok. I mean, you’re just paying for the name right? It turns out, no, you’re not just paying for the name when it comes to Irish cream; you are actually paying for quality. And let me tell you, Bailey’s Irish cream is superior to the cheap imitation I bought. After one slosh in my coffee and the less than creamy taste it provided, I stashed the bottle away in the back of the fridge between the half finished bottle of disgusting wine and the jar of homemade marmalade that no one liked. There it stayed until a few days ago when I was cleaning the refrigerator.
I decided I didn’t want to waste it. So began my search for sweet recipes with the key ingredient of Bailey’s Irish Cream (or in my case, the cheaper, non-creamy Carolan’s). I found and made Bailey’s truffles; they were fine but nothing remarkable. Also, on Allrecipes.com was this little gem that elicited the rave review from my friend:
Irish Cream Bundt Cake*
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
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 sugar
1/4 cup Irish cream liqueur
Ok, first of all, I did NOT put in pecans. If you know me, you know I hate nuts and think they’re a complete waste of time and energy since I have to pick them out of whatever I’m eating. So, I ditched the nuts.
Secondly, I used 3.5 ounces of chocolate pot de creme instead of vanilla pudding because, because, let’s face it, everything tastes better with a little chocolate. Those were the only two adjustments I made to the ingredients…well, I might have added a little more Irish cream…
So, mix up the cake and pour into a prepared bundt (I used an angel food cake pan because I don’t own a bundt).
Bake it in a 325* oven until it’s done (clean toothpick, top springs back, it smells and looks right…pick your method).
While it’s cooling, make the glaze.
For the glaze: mix water, butter and sugar in a saucepan and boil for 5 full minutes stirring constantly; remove from heat and add the Irish cream. It really does need to boil this long to have the right consistency.
Poke holes in the cake while it’s still in the pan and spoon some of the glaze over it–let it soak in for several minutes.
Turn the cake out onto a plate, poke more holes (lots and lots) and spoon more glaze and wait. Repeat this several times until the glaze is gone. It’s a pain in the rear, but it’s worth it to slowly allow the cake to soak up the rich buttery glaze little bit by little bit…you won’t be disappointed by the result.
I also took my pastry brush and brushed the glaze on the sides of the cake.
Serve warm or cooled.
I also made little loaves and gave them away as gifts (one batch makes 6 small loaves).
It’s a yummy unique tasting cake and although you may not react quite as strongly as my friend, I think you’ll enjoy it!
*Once again, excuse the crappy photo. I’ve been coveting the Canon Rebel T2i. Maybe some day.