Once a month, my friends and I try to get together for ladies night. Ladies night consists of catching up, eating, playing board games, eating, chatting and eating. As one actor said: “You know the thing about good food – it brings people together.”
Last week’s gathering had a nacho bar. There were tortilla chips, ground meat, sour cream, salsa, jalapenos, beans, cheesy bread sticks from Dominos (a total must have as an appetizer), and a bundt cake (Not to be eaten together). While it seemed like a hodge podge of foods, it was all enjoyable. The bundt cake idea came about as I thought about the dessert I would bring for the ladies. After looking through the cabinets, I realized I had never opened a generously large bottle of Bailey’s Irish Cream that I received as a birthday present. I think after having sipped one White Russian at a friend’s house, she thought I would enjoy a rather large bottle of Bailey’s to myself. It has been about 1.5 years since I got this bottle and last Thursday was the first time I opened it. Anyway, this was the perfect occasion for me to crack the bottle, use my bundt pan for the first time (it’s really perfect for a potted plant in the center – My Big Fat Greek Wedding reference) and bring something sweet. I found an easy recipe for an Irish cream bundt on AllRecipes.com and must share it with you. Just a warning, if you’re a lightweight like me, smelling the Bailey’s will make you a little buzzed. Tipsy by osmosis!
– One box of yellow cake mix (Pillsbury was my choice)
– One box of vanilla pudding
– Four eggs
– Bailey’s Irish Cream
– Vegetable oil
Directions (According to AllRecipes.com):
– Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan (I did not do this – I don’t think the cake needs it).
– In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream. Beat for five minutes at high speed (can also mix with your whisk :)). Pour batter over nuts in pan or directly into pan without nuts.
– Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake with fork. Spoon glaze (recipe below) over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
– To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
Note: If you don’t want your cake to be super moist, too sweet or buttery, don’t make the entire glaze. Cut the recipe in half. I made only half of the glaze and it was A LOT for my bundt.
Baked to perfection!
Ooey gooey sweetness!
Hope you enjoy this recipe with your friends like I did with mine.