Irish Cream Cake

Happy St. Patty’s Day, everyone! Yesterday, I made a cake to celebrate the occasion. It’s a Bailey’s Irish Cream cake. It came out wonderfully and it was and continues to be delicious. Thing is—my battery in my good camera wasn’t charged, and I had to take pictures with my less-awesome camera…which is fine, but that camera has some serious issues with dim lighting and does not offer you the option to change the settings to remedy that. To make a long story short, the pictures came out horribly, so I won’t be posting them.

However, I don’t want you guys to miss out on this awesome cake. Therefore, I’m directing you to this post at Noble Pig, a wonderful food blog which you should already be reading anyway. When I saw the recipe posted there the other day, I just had to make it. Also, she has some fantastic pictures of the process and finished product for you to enjoy. So head on over!

About the cake: The Bailey’s flavor is subtle, but just right. I pretty much hate the taste of alcohol and therefore avoid using it in recipes, but I had a feeling I would love this cake, and I did. The pecans aren’t a make-or-break deal, so don’t add them if you don’t like ‘em or if you’re allergic or whatever. However, they add a beautiful toasty, crunchy contrast to the sweet cake, and I’d highly recommend adding them if possible. The cake is really simple to put together (it uses a cake mix and boxed Jell-O!), but it looks really impressive, so it’s a great dessert for guests and such. Now go get bakin’!

P.S. I will also try to make a post at the regular time, on Thursday, with adequate pictures. I just had to share this cake with you on St. Patrick’s Day!