Irish cream sponge cake

    Irish cream sponge cake

    Recipe photo: Irish cream sponge cake
    1

    Irish cream sponge cake

    (1094)
    1hr15min


    996 people made this

    About this recipe: This delicious cake is great for everyday enjoyment and special occasions. It's baked with a layer of pecans, spiked with Irish cream and glazed. Perfect for afternoon tea.

    Ingredients
    Serves: 26 cm tube cake

    • 110g chopped pecans
    • 520g sponge cake mix
    • 100g instant vanilla dessert mix, such as Angel Delight
    • 4 eggs
    • 4 tablespoons water
    • 125ml vegetable oil
    • 185ml Irish cream liqueur
    • 110g butter
    • 4 tablespoons water
    • 200g caster sugar
    • 4 tablespoons Irish cream liqueur

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 170 C / Gas 3. Grease and flour a 26cm tube cake tin. Sprinkle chopped pecans evenly over bottom of tin.
    2. In a large bowl, combine sponge cake mix and dessert mix. Mix in eggs, 4 tablespoons water, 125ml oil and 185ml Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over pecans in the tin.
    3. Bake in preheated oven for 60 minutes or until a skewer inserted into the cake comes out clean. Cool for 10 minutes in the tin, then invert onto the serving dish.
    4. Meanwhile, make the glaze. In a saucepan, combine butter, 4 tablespoons water and 200g sugar. Bring to the boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 4 tablespoons Irish cream.
    5. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
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    Reviews & ratings
    Average global rating:
    (1094)

    Reviews in English (878)

    by
    529

    Great cake!. I have had many repeat requests every time I take it somewhere. I handle the glaze differently than the recipe with much better results. After I remove the cake and let it cool 20 minutes, I poke holes in the cake, make the glaze, then pour the glaze into the bundt pan and replace the cake in the pan. I let it sit another 20 minutes and then turn it out onto a cake round. All the glaze is absorbed and it gives a pretty finish to the crust. Then I sprinkle a few more finely chopped pecans over the top for presentation.  -  21 Sep 2002  (Review from Allrecipes US | Canada)

    by
    333

    I have made this cake a few times now and have perfected it... First, try and use an angel food cake pan... I use a yellow cake mix with chocolate pudding mix- it gives the cake a color that doesnt look "cake box".. Use one cup of irish cream and make sure that mix for the entire 5 minutes.. For the glaze, add 1/2 shot of whisky (its not strong)- just adds a little extra kick. If you use the angel food pan, the top of the cake is easier to dress with the glaze. Use a chop stick to make 20-30 holes all around the top and pour glaze over- glaze will fall in nice drips along the side. You will NOT be dissapointed with this cake!  -  21 Jan 2005  (Review from Allrecipes US | Canada)

    by
    200

    This is a very pretty, moist cake. The pecans definitely dress it up. It is delicately flavored, with just enough Bailey's to make you wonder what that unusual flavor is. Not overly sweet, great to serve as a coffeecake.  -  26 Oct 2007  (Review from Allrecipes US | Canada)

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