Lord Honey, y'all are in for a "Top 'o the Day" kinda treat with my "Irish Cream Soak Cake" Butter, nuts, Irish Cream and bourbon--are just a few of the reasons this sweet, drizzled Bundt cake may become a year-round favorite with your clan.
Irish Cream Soak Cake
Jason Smith, FNS southerncountrybling.com
1—box yellow cake mix
1—box vanilla pudding
¾ c—Irish Cream
1 c—chopped pecans (divided into ½ c portions)
Irish Cream Cake Soak:
½ c—white sugar
½ c—brown sugar
¼ c—Irish Cream
Irish Cream Glaze:
3 c—powdered sugar
3 Tbsp—Irish Cream
¼ c—chopped pecans
· Preheat oven to 350°, grease Bundt pan
· Place first 7 cake ingredients into mixing bowl, mix until batter is smooth.
· Fold in ½ c of the pecans.
· Spread remaining pecans into the bottom of the Bundt pan, evenly.
· Pour cake batter into Bundt pan, and spread evenly.
· Place in preheated oven and bake for 42—45 minutes, or until a toothpick inserted into cake comes out clean.
· Place the soak ingredients into a saucepan, over medium heat, cook until sugar is dissolved.
· When the cake is removed from oven, keep it in the Bundt pan, pour soak mixture over the cake—slowly enough for it to saturate cake and not overflow.
· Let soak for 5—10 minutes, turn out onto cake platter, let cool
· Combine powdered sugar, Irish cream and bourbon into mixing bowl and stir to combine.
· Drizzle over cooled cake, sprinkle with chopped pecans
Tip: if you don’t want to use bourbon, replace it with cold coffee.