Corned beef and cabbage. Irish soda bread. Guinness Float. Catching a theme here? Yes, we are talking about St. Patrick’s Day, where traditional food and beverage offerings take center stage. Girard Estate resident Diane Pecca has one more item to add to this holiday conversation — her Bailey’s Irish Cream Bundt Cake.
For those looking to make this treat extra special, Pecca suggests making extra glaze, and pour it over vanilla ice cream.
Ingredients for cake:
1 cup of chopped pecans
1 package of yellow cake mix
1 package of vanilla instant pudding mix
1/2 cup of vegetable oil
1 cup of Bailey’s Irish Cream
Ingredients for icing:
1 stick of butter
1/4 cup of water
1 cup of brown sugar
1/4 cup of Bailey’s Irish Cream
Preheat oven to 325 degrees.
Grease and flour a Bundt pan. Sprinkle the chopped nuts evenly over bottom of pan. Combine the cake mix and pudding mix.
Mix in eggs, oil, water and Bailey’s Irish Cream. Beat for approximately six minutes on high speed. Pour batter over chopped nuts in the pan. Bake for approximately 60 minutes, or until inserted toothpick comes out clean
Cool for approximately 30 minutes, then invert into a serving dish. Prick the top and sides of cake with toothpick
To make the icing, combine the butter, water and brown sugar in a saucepan. Bring to a boil, then stir constantly for five minutes.
Remove from heat then stir in Bailey’s Irish Cream
Pour the glaze into the Bundt pan. Return the cake to the Bundt pan, and let sit for one hour or until the glaze is absorbed. Return the cake to serving dish, and serve.