Ready for a good story? The tale of the Irish cream pound cake is one of mystery, betrayal, and baking in the shadows....



Not really. :) But it is a pretty funny story that does have a LITTLE lurking in the shadows involved. 

Growing up my dad was a pastor, and most of his churches were in tiny rural southern towns. One thing all these churches had in common was the commandment "Thou Shalt Not Drink Alcohol!" My dad being the pastor, our family was constantly under the microscope of the town. Deacons were also especially looked at. So when a prominent lady from another church dared to bring this cake to a get together, she made sure not to mention the secret ingredient except to a small circle of close friends she could trust. One of those ladies was my mom.

Well, naturally my mom wanted to be able to bake this cake on a regular basis since it was absolutely delicious! But here was the problem: WHAT would the town think if they saw the PREACHER'S wife at the liquor store?! Enter: my mom's best friend, who was a little bit of a rebel. She could care less what others thought of her and was happy to go buy the contraband for us. I vividly remember her sneaking the bottles into our house hidden in a bag. And they were stored in the very back of a cabinet that no one would look in.

My sisters and I jokingly call this the "contraband cake." I hope you enjoy it as much as we do, but don't get caught at the liquor store! ;)


1 box yellow cake mix
1 small box instant vanilla pudding
1 tsp nutmeg
4 eggs
3/4 cup oil
3/4 cup Irish cream
Powdered sugar, for dusting

Preheat oven to 350*. Mix cake mix, pudding, and nutmeg together in a stand mixer. Add eggs and mix. Add oil and Irish cream and mix well. Pour into a greased bundt pan and bake 40 minutes. Let cool completely before turning out onto a cake plate. Before serving, dust with powdered sugar.