Ingredients for Nutty Irishman Creme Cake
- Yellow Cake Mix
- Instant Chocolate Pudding Mix
- Vegetable Oil
- Baileys Irish Cream
- ½ cup (120ml) Frangelico liqueur
- Water
- 4 large eggs
- Frangelico
- Powdered Sugar
- Toasted Sliced Almonds
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How to Make Nutty Irishman Creme Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, combine 1 ½ cups (190g) all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup (2 sticks) unsalted butter (softened), 1 ¾ cups (350g) granulated sugar, and 4 large eggs. Beat for 3 minutes until light and fluffy.
- Add 1 teaspoon vanilla extract and ½ cup (120ml) Frangelico liqueur to the batter. Mix until just combined.
- Pour batter into the prepared bundt pan.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: In a small bowl, whisk together ½ cup (120ml) Baileys Irish Cream and 1 cup (200g) granulated sugar until a thick glaze forms. Add more sugar if needed to reach desired consistency.
- Once the cake is completely cool, brush it lightly with additional Frangelico.
- Drizzle the Baileys glaze evenly over the cooled cake.
- Sprinkle toasted slivered almonds over the glaze while it's still slightly soft, gently pressing them into the surface.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
126g
Fat
27g
Carbs
17g
