All-New Cake Mix Doctor - Anne Byrn [111]
BAILEYS IRISH BUNDT CAKE
serves:
12 to 16
prep:
20 minutes
bake:
48 to 52 minutes
cool:
25 to 30 minutes
KATHRYN BOARD SENT ME THIS RECIPE a few years ago. She made it for a St. Patrick’s Day party and the men at the party loved it. “When a man likes a cake, you know you’ve got something yummy.” So true. Men often would rather have a slice of pie than cake. But this cake is irresistible with the Baileys Irish Cream liqueur and the pecans that toast as they bake. It’s perfect for March 17.
For the cake
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 cup finely chopped pecans
1 package (18.25 ounces) plain yellow or vanilla cake mix
1 package (3.4 ounces) vanilla instant pudding mix
4 large eggs
¾ cup Baileys Irish Cream liqueur
½ cup vegetable oil
¼ cup water
For the glaze
8 tablespoons (1 stick) butter
1 cup granulated sugar
¼ cup Baileys Irish Cream liqueur
Vanilla ice cream, for serving
1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour. Sprinkle the chopped pecans evenly over the bottom of the pan and set the pan aside.
2. Place the cake mix, pudding mix, eggs, ¾ cup of liqueur, oil, and water in a large bowl. Beat with an electric mixer on low speed until the ingredients are combined, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter for 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Pour the batter over the nuts in the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until the top springs back when lightly pressed with a finger, 48 to 52 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes.
4. Meanwhile, make the glaze: Place the butter, sugar, and ¼ cup of water in a medium-size saucepan. Bring to a boil over medium-high heat, stirring, and let the mixture boil for 4 to 5 minutes, stirring constantly. Remove the saucepan from the heat and stir in the ¼ cup of liqueur.
5. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a serving plate with raised sides. Using a long wooden skewer, poke 16 holes in the top of the cake. Spoon the glaze slowly over the top of the cake. Allow the cake to absorb the glaze, scooping up what collects on the plate and spooning it back over the top of the cake. Repeat this process until all of the glaze has been absorbed; it will take about 15 minutes. Slice the cake and serve it with vanilla ice cream.
Keep It Fresh! Store this cake, in a cake saver, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.
Recipe Reminders
MADE FOR
___________________
___________________
___________________
___________________
PREP NOTES
___________________
___________________
___________________
___________________
DON’T FORGET
___________________
___________________
___________________
___________________
SPECIAL TOUCHES
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
BANANA BUTTERED RUM CAKE
serves:
12 to 16
prep:
30 minutes
bake:
50 to 55 minutes
cool:
35 to 45 minutes
THE COMBINATION OF BANANA AND RUM is a favorite of mine, and it dates back to the first time I had that classic New Orleans dessert Bananas Foster. Prepared tableside, not in New Orleans, but at Brennan’s restaurant in Atlanta, the sautéed bananas were doused with