Irish Creme Bundt Cake

irishcreambundtcake

Ingredients

  • 1 cup chopped pecans
  • 1 (18.25 ounce) package yellow cake mix (any brand)
  • 1 (3.4 ounce) package instant vanilla pudding mix (any brand)
  • 4 medium or large eggs
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 3/4 cup Irish cream liqueur (Bailey’s)
  • 1/2 cup butter (1 stick)
  • 1/4 cup water
  • 1 cup white sugar
  • 1/4 cup Irish cream liqueur (will need this as well as earlier amount)
 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.

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan to form the top crust of the cake.
  3. In a large mixing bowl, combine the yellow cake mix and pudding mix. Crack in the eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur.
  4. Beat the mixture for 5 minutes at high speed, or until the batter is mixed well. Pour batter over the nuts in pan.
  5. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool the cake in the pan for 20 minutes, then flip it over onto your serving dish.
  6. Poke holes into the top of the cake with a kabob skewer or fork and spoon the glaze over top and brush onto sides of cake so that it seeps into the holes. Allow to absorb glaze repeat until all glaze is used up.

St. Patrick’s Day Irish Potato Candy

193813

Preparation Time:  20 minutes
Cooking Time:  30 minutes

Servings: 48

Ingredients

  • 1/4 cup butter, softened
  • 1/2 (8 ounce) package cream cheese
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar
  • 2 1/2 cups flaked coconut
  • 1 tablespoon ground cinnamon

Directions

In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners’ sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.

Chocolate & Irish Cream Liqueur Cupcakes

chocolate-irish-cream-liqueur-cupcakes

Preparation Time:  10 minutes
Cooking Time:  27 minutes

Servings: 24

Ingredients

  • 1 1/2 cups Irish stout (recommended: Guinness)
  • 4 ounces unsalted butter
  • 3/4 cup Dutch-processed cocoa powder
  • 2 cups dark brown sugar
  • 3/4 cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking soda
  • Irish Liqueur Frosting, recipe follows

Directions

Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.

Place the stout and butter in a medium-size saucepan and whisk together on medium heat until the butter is melted. Remove from the heat. Sift the cocoa powder into a medium-size bowl and add the sugar. Slowly whisk into the stout mixture. In a small bowl, combine the sour cream, eggs, and vanilla and lightly whisk until smooth. Add this mixture to the saucepan and whisk thoroughly (it may appear lumpy). Sift the flour and baking soda together in another small bowl and then add it to the saucepan, mixing a final time until the color is even.

Fill the cupcake liners three-quarters full with batter and bake until the cakes spring back after touching, about 27 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.

To assemble: Pipe the frosting onto cooled cupcakes using a large plain tip. Dust with cocoa powder if preferred.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Irish Liqueur Frosting:

  • 1 pound unsalted butter
  • 4 tablespoons Irish cream liqueur (recommended: Baileys)
  • 4 cups confectioners’ sugar

Cream the butter in the bowl of an electric stand mixer until pale. Turn the mixer to low speed and add the Irish liqueur in a steady stream. Slowly add the confectioners’ sugar and continue beating until a creamy consistency is achieved.