Thursday, March 12, 2009

What I'm Making for St. Patrick's Day

Most weeks, I get together with three friends for lunch or coffee. One of them hosts a 4th of July party and one of them hosts a St. Patrick's Day party. I think I'm supposed to be the Christmas person but this past year was the first time in awhile I got my act together and actually planned a party. On Saturday, I'm bringing this cake to the St. Patrick's Day Party. My friend who's hosting makes great Corned Beef and Cabbage and I admit, I've NEVER made it (mostly since I have her around to do it for me!). If I was going to make it this year, I'd probably try the recipe from this blog (the baked version with mustard and cloves). Let me know if you make this!

Back to the cake. It's a cheater recipe - look at the first ingredient - but I've made it several times with good results. I especially like it with coffee the next morning. If you're making it for kids, someone who's pregnant, or a teetotaler, don't worry - the alcohol bakes or boils off. If you want an alcohol-free alternative, you could use irish creme flavored syrup (like what you'd put in coffee or espresso drinks).

Irish Cream Bundt Cake

Cake Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur

Glaze Ingredients:
1/4 cup butter
2-4 T. water
1/4 - 1/2 cup white sugar
1/4 cup Irish cream liqueur

Preheat your oven to 325 degrees. Grease and flour a 10 inch Bundt pan. 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 liqueur. Beat for 3 minutes at high speed. Pour batter into the pan and bake for 60 minutes, or until a toothpick comes out clean. Cool for 10 minutes before inverting onto a serving dish.

Then, make the glaze, combine butter, water, and sugar in a saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in the Irish cream. Use a fork to prick holes in the top and sides of the cake. Spoon the glaze over the top and brush it onto the sides of cake. I use a pastry brush. Allow the cake to absorb the glaze and repeat until all glaze is used up.

Additions: You can sprinkle 1 cup of chopped pecans on the bottom of the bundt pan before pouring in the cake batter. You could also use green food coloring. I think it would taste good as cupcakes (probably would make 2 dozen and you'd halve the cooking time). Then, skip the glaze and color some buttercream frosting green.

PS - St. Patrick's Day is also my sister-in-law's birthday . . . Happy 30th Sonia!

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