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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I love almond paste :) Recipe is from Odense. Ingredients:
1 (7 ounce) box of odense almond paste, grated |
1 (18 1/4 ounce) box yellow cake mix |
1 (5 1/8 ounce) box instant vanilla pudding |
4 large eggs, room temperature |
3/4 cup oil |
3/4 cup water |
1/2 cup baileys irish cream |
1 cup confectioners' sugar, sifted |
2 -3 tablespoons almond liqueur or 2 -3 tablespoons baileys irish cream |
1 tablespoon very soft butter |
green sprinkles |
Directions:
1. Preheat oven to 350°F Grease and flour a 10 cup bundt pan.
2. Add Almond Paste, cake mix, pudding, eggs, oil, water and Irish Cream to mixing bowl. Beat on medium speed for 3 minutes, occasionally scraping down sides of bowl.
3. Pour batter into bundt pan and bake for 45-50 minutes, or until cake springs back when touched with finger.
4. Cool cake in pan on wire rack for 20 minutes. Invert cake onto wire rack to cool completely.
5. Mix confectioner’s sugar with liqueur of choice and butter until smooth. Evenly pour glaze on top of cake. Sprinkle glaze with green decorations for a St. Patrick's Day embellishment if desired.
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