A delightful bundt cake infused with Irish cream and topped with a luscious glaze.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
Grease and flour a 10-inch bundt pan thoroughly.
Ensure all crevices are covered to prevent sticking.
Sprinkle the chopped pecans evenly over the bottom of the pan.
This creates a decorative and flavorful topping when the cake is inverted.
In a mixing bowl, combine the cake mix and pudding mix.
Mixing the dry ingredients first ensures even distribution.
Add the eggs, water, oil, and Irish cream to the dry ingredients.
Adding liquids gradually helps prevent lumps.
Beat the mixture at high speed for 5 minutes until smooth.
A well-mixed batter ensures a uniform texture.
Pour the batter over the pecans in the prepared pan.
Pour slowly to avoid disturbing the pecans.
Bake in the preheated oven for 60 minutes or until a toothpick inserted comes out clean.
Check the cake a few minutes before the end to avoid overbaking.
Cool the cake in the pan for 10 minutes, then invert onto a serving dish.
Cooling slightly helps the cake release from the pan.
Prick the top and sides of the cake with a toothpick.
This allows the glaze to soak in better.
In a saucepan, combine the butter, water, and sugar for the glaze.
Stir constantly to prevent the sugar from burning.
Bring the mixture to a boil and continue boiling for 5 minutes, stirring constantly.
Boiling thickens the glaze and enhances its flavor.
Remove from heat and stir in the Irish cream.
Adding the Irish cream off-heat preserves its flavor.
Spoon the glaze over the cake, brushing it onto the sides as well.
Apply the glaze in layers, allowing it to soak in between applications.
Allow the cake to absorb the glaze completely before serving.
Patience here results in a more flavorful cake.
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