Baileys Cake Retouched

St. Paddy’s Day is just around the corner.  How about a little Irish cheer in the form of a mouth watering bundt cake?  This recipe is direct from White Tail Ridge Bed & Breakfast and boasts just enough Bailey’s Irish Cream to bring you the luck of the Irish!

White Tail Ridge B&B Irish Cream Bundt Cake

Makes 12 Servings

Cake: Glaze:
1 c chopped pecans ½ c butter
1 pkg yellow cake mix ¼ c water
3.4 oz pkg instant vanilla pudding mix 1 c sugar
4 lg eggs ¼ c Irish Cream liqueur
¼ c water
½ c vegetable or canola oil
¾ c Irish Cream liqueur


  1. Preheat oven to 325 degrees. Grease & flour 10-in bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
  2. In a lg bowl, combine cake & pudding mixes. Add eggs, water, oil, & liqueur. Beat for 5 min at high speed. Pour batter over nuts in pan.
  3. Bake 60 min, or until toothpick inserted in center of cake comes out clean. Cool for 10 min in pan.
  4. Prepare glaze while cake cools. Combine butter, water, & sugar in sm saucepan. Bring to boil & continue boiling for 5 min, stirring constantly. Remove from heat & stir in liqueur.
  5. Invert cake onto serving dish. Prick top & sides of cake. Spoon glaze over top & brush onto sides of cake. Allow cake to absorb glaze; repeat until all glaze is used.
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