A Touch of the Irish

"Last Christmas, 1986, I learned that Baileys Original Irish Cream was popular among many people," writes Priscilla A. Vinci. "I tried baking a cake with this liqueur and it became a hit. I experimented with my first liqueur cake and put it on the table at work where no one knew who baked it. My co-workers, who were my guinea pigs, ate the cake and then asked: 'Who made the cake?' They loved it."


1 (18.25-ounce) package yellow cake mix

1 (4-ounce) package instant chocolate pudding mix

3/4 cup oil

1/4 cup water

1/4 cup vodka

1/4 cup Irish cream liqueur

4 eggs

Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth. Pour into greased and floured 10-inch bundt pan or angel-food cake pan. Bake at 350 degrees 40 to 50 minutes or until done. Makes 10 servings.


Santa Ana

Copyright © 2019, Los Angeles Times
EDITION: California | U.S. & World