March 21, 2009
Happy Caturday, friends! I hope you had a great week, as I did. We had St. Patrick’s Day and the first day of spring; all in one week. Plus we’ve had great weather all week here in Big D, AND SisMama and I booked tickets to go see LilSis and her boyz soon!
The other good thing about this week was that my friend Mojo Jojo had a birthday on Friday. I’ve been looking for an occasion to try out the Irish Cream Bundt Cake ever since LilSis reported seeing it on RecipeGirl, and then Noble Pig made her version. It looked so delicious and easy and moist that I had to try it. With all this buzz around one cake, it just had to be good, right?
Only one problem…I’m not a huge fan of Bailey’s Irish Cream so I don’t have it and didn’t really want to buy any. I do have a bottle of Kahlua from my last trip to Mexico a long time ago; bought in the airport because the bottle was really cool!
I used Noble Pig’s recipe, but just substituted milk for half of the liqueur in the batter and Kahlua for the other half. I reduced the amount of liqueur in the glaze by a tablespoon or so and added a touch of milk. The substitutions came out great, and we all liked the cake. It truly was moist and tasty, with a beautiful brown crust. The Kahlua flavor didn’t scream “This cake is full of booze!”. It just added a depth of flavor to the vanilla cake, and the pecans were perfect in it. Will I make this again? Oh, yeah!
Thanks for the recipe RecipeGirl, LilSis and Noble Pig! And happy birthday, Mojo Jojo!