Irish cream sponge cake

Irish cream sponge cake


995 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.

Sue Haser

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

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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