Irenes Festive Bundt Cake Recipes
IRISH CREAM BUNDT CAKE
Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion.
Provided by Sue Haser
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of 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 5 minutes at high speed. Pour batter over nuts in pan.
- 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. Spoon glaze 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.
Nutrition Facts : Calories 590.2 calories, Carbohydrate 68.4 g, Cholesterol 83.2 mg, Fat 30.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 7.9 g, Sodium 476.6 mg, Sugar 50.3 g
IRENE'S FESTIVE BUNDT CAKE
This is my great aunt Irene's recipe. I never tried it, but she was a wonderful cook so it must be good!
Provided by LisaA
Categories Dessert
Time 1h40m
Yield 1 cake
Number Of Ingredients 11
Steps:
- In medium mixing bowl sift together flour, baking soda, cinnamon, and salt.
- Then add sugar and pecans.
- In another mixing bowl beat eggs slightly, then add oil, almond extract, bananas, and pineapple.
- Add this mixture to flour mixture.
- Mix well, but do not beat.
- Place batter in papered bunt cake pan.
- Bake at 325 for 1 hour and 20 minutes.
- Cool 15 minutes before removing from pan.
Nutrition Facts : Calories 7198.5, Fat 425.3, SaturatedFat 54.7, Cholesterol 634.5, Sodium 3807.8, Carbohydrate 808.8, Fiber 31.4, Sugar 476.2, Protein 71.9
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