45 Reviews of Irish Cream Bundt Cake

From: Haleh Welcher

On Mar 17, 2003

This recipe was ABSOLUTELY DELICIOUS! My mother-in-law begged me for the recipe. However, did make slight changes. First, in the cake I did 1/2 cup Irish Cream and 1/4 cup Irish Whiskey. Second, for the glaze I did 1/8 cup Irish Whiskey and 1/8 cup Godiva Chocolate Liquer. You really end up only using half the glaze. Wow, this cake...it has now become my trademark! Thanks Recipenut!

From: sarikat

On Nov 27, 2004

Excellent recipe. Great flavor, lovely moist but firm texture. I also recommend halving the glaze and allowing to cool some before applying.

From: LoriL

On Mar 20, 2006

A delicious cake! The Irish Cream was not overpowering. The cake was moist. I think I did let the cake cool a little too long before adding the glaze, but not a big deal. I also did not use the pecans for two reasons: 1) my daughter has braces and can't eat nuts, and 2) I'm not a huge nut fan when they are in my cakes/brownies. Nobody missed the nuts, it was quite good without!

From: Susan in Dallas

On Mar 17, 2004

Absolutely delicious and easy to make. The glaze didn't seem to soak into the cake, so I let it cool a bit and drizzled it on the top. Highly recommended.

From: LALH

On Aug 30, 2004

Fantastic!!!! I let the glaze cool some to thicken before using it, and used it all. Definitely will make this again. Thanks

From: princess.and.the.pea

On Mar 20, 2006

I made this for St Patrick's Day and it was incredible! I did omit the water in the glaze and had no problem. I also added a bit of green food coloring to the glaze right before drizzling it over the cake. The final result was amazing and we will definitely add this cake to our holiday traditions. Thank you so much for sharing this recipe.

From: KC_Cooker

On Apr 15, 2007

I made this without the nuts as it was for guests and I wasn't sure who liked nuts and who didn't. All I have to say is amazing!! This is a delicious, moist, wonderful tasting cake. I wasn't sure if white sugar meant granulated or powdered so I made the glaze both ways. I ended up using the granulated as it was a little less sweet. This is a fantastic recipe that I will be coming back to! Thanks for sharing it.

From: Marg (CaymanDesigns)

On Aug 7, 2004

This cake ended up looking different that I expected (think giant glazed cake donut and you'll have it) but the taste...wow!! I wasn't sure if I should let the kids eat it or not the Irish Cream was so strong(grin). I served it to a church dinner and everyone loved it. It took me forever to get the glaze all on so I'd say the prep time should be higher than 15 minutes, but it was worth it.

From: songofbernadette

On Mar 16, 2005

This cake is delicious and so easy to make. I used all of the glaze, but let it cool first so that it thickened up. At my altitude (7,200 feet above sea level), I added 1/4 cup flour to the recipe, and it didn't fall.

From: Julie B's Hive

On Feb 27, 2008

So subtle yet rich in flavor and the glaze I could have eaten with a spoon! Another liqueur cake to add to my repertoire. Thank you for sharing this wonderful recipe.