Let the St. Patrick’s Day festivities begin! The Irish have a way of making great dishes, desserts and drinks. What is really fun about these food items is that most recipes always seem to find a way to incorporate alcohol in many of the St. Patrick’s Day recipes! I found this recipe and couldn’t resist trying it. Chopped pecans, moist cake infused with Irish cream, and Baileys glaze to top it off?? You can’t go wrong. And the best part of it is: it took only about an hour and a half to make–start to finish. The cake turned out very well. It had a hint of Baileys in the cake with a stronger essence in the glaze, and was a perfect start to kick off the celebration of St. Paddy’s Day!
I followed this recipe exactly for the cake mixture. I also made the glaze as directed but only used half of it. After reading some of the reviews, I followed the advice of scooping the glaze back (using only half of the batch) into the bundt pan and putting the cake back in for about 10 minutes to let it the glaze soak in. After I flipped it back out of the pan, I sprinkled some extra pecans on top. Then I made a thicker glaze with confectioner’s sugar and replaced the milk with Baileys Irish Cream. To make this, add the Irish Cream a tablespoon at a time to the powdered sugar until you get the consistency that you want (Remember, a little bit of cream goes a long way!). Then, I spooned the thicker glaze into a ziplock and cut a hole in the bottom corner. I made this hole a little larger than I normally would and then drizzled the thick glaze over the top of the cake.
And there you have it. Happy St. Patrick’s Day, Everyone! There will be more themed treats to come by the end of the week!