A moist bundt cake flavored with Bailey’s Irish Cream liqueur.
Ingredients
- For the cake:
1 package Duncan Hines yellow cake mix (without pudding)
3/4 cup chopped nuts of choice
1 package instant French vanilla pudding
4 large eggs
1/2 cup vegetable oil
1 cup Bailey’s Irish Cream liqueur
- For the frosting:
1 pound powdered sugar
5-1/2 tablespoons butter, softened
1/4 cup milk
1/4 teaspoon salt
2 tablespoons Bailey’s Irish Cream liqueur
Directions
- Make the cake:
- Preheat oven to 350 F. Grease and flour a 12 cup bundt pan. Sprinkle nuts into bottom of pan. Combine remaining ingredients in large mixing bowl. Beat four minutes on high speed, pour into pan. Bake 45 to 55 minutes until a toothpick inserted into the center of the cake comes out clean. Let cake cool and invert onto plate.
- Make the frosting:
- Beat all ingredients together until fluffy. Frost cake when fully cooled.
Notes
- Recipe submitted by Aunt Judy.
- Photo by Carol VanHook under Creative Commons license.
