Well, yes...it is Saturday night and Charming will definitely be back for our regularly scheduled Game Night, and I've heard a rumor that the kids on the next block have been pestering their mom about it, too. So, even though we just had Game Night on Tuesday for LoveAphid and her posse (!), we're at it again.
While Superman was painting the fence out front (yes!) and Valiant was mowing the lawn, I was searching for recipe inspiration on Tastespotting.com. If you haven't discovered Tastespotting, you are missing something truly astounding...nothing but recipes all the time! Recipes for anything and everything - seriously. It describes itself as a "community driven visual potluck"! These are recipes from all over the world and range from plain cooking to down right exotic. Tonight's recipe was featured on Tastespotting, but comes to us from Dine and Dish. Just reading the name made me want to make it.
Irish Cream Bundt Cake - doesn't that sound divine? I quickly read through the recipe and thought, "Hey, I have everything I need to make this right now!".
Irish Cream Bundt Cake, as the name suggests, does require Irish Cream liqueur, which could be a problem as we don't drink much at all here at the Nagle5 News (causing issues when I see a promising recipe that calls for beer, but that is another post!), but I did happen to have some Irish Cream liqueur way back in the cabinet, so I thought I'd give this recipe a try. Think about it: The flavors of Irish Cream, Yellow Cake, and Vanilla Pudding in one cake? How can it NOT be good? (Note: I'm not making the glaze tonight because one of our Game Night regulars is expecting a baby so no alcohol for her...the alcohol content in the liqueur in the cake should be fine because it cooks away.)
Irish Cream Bundt Cake
1 cup chopped pecans [You all know I omitted these, right?]
1 (18 1/2 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish Cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish Cream liqueur
1. Preheat oven to 325°F (165°C).
2. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan. [Again, I omitted this step.]
3. 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.
4. Pour batter over nuts in pan. [Just poured batter into buttered/floured pan - no nuts!]
5. Bake 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.
To make the glaze: [Remember, in deference to a guest, I omitted the glaze and sprinkled with powdered sugar.]
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.
6. Prick top and sides of cake.
7. Spoon glaze over top and brush onto sides of cake.
8. Allow to absorb glaze repeat until all glaze is used up.
There you have it: Irish Cream Bundt Cake - really, really good and really, really easy. Superman and I agree that this is a cake with a taste grown-ups would absolutely love with a hot cup of tea or a good cup of coffee. Since there is a chill in the air tonight, we'll make certain we have plenty for our guests.
(Just got a call from Charming - he's bringing 3 people from his dorm...I'd better go make more food!)
I hope you all are having a terrific weekend.