Shamrock Schnapps Bundt Cake

March is full of Irish and pseudo-Irish icons, an abundance of shamrocks, shillelaghs, leprechauns with pots of gold, penny whistles, even green beer. Green beer? Ugh, that does not sound appealing, not even a little bit, not even to celebrate St. Patrick's Day. Ah, but green Schnapps is something else again. The bottle's label reads Shamrock Schnapps but the reality is it's green-colored peppermint Schnapps. Colored or not, it is a delicious beverage and even a sip tastes like a party in your mouth. 

"Slainte!"

Shamrock Schnapps was a perfect choice to flavor a bundt cake in honor of the annual March 17 event. A trial run was definitely called for, bring on the Shamrock Bundt Cake! 

Mint extract could substitute for the schnapps... I suppose.

The bottled liquid was notable for it's vivid greenness and the strong, heavy scent of mint assaulting the senses. Used as an ingredient the brilliant emerald green color faded away and the aroma was tamed, but the flavor asserted its presence in the baked cake as well as in the thin finishing glaze. So, taste... analyze ingredient mix... taste again... assess color and texture... taste again... add some whipped cream... repeat process. Yum, we just kept on tasting. The Shamrock Schnapps added an amazing flavor boost to this ordinary bundt cake, a two-thumbs-up winner.

The sample cake was so delicious it nearly disappeared, poof!, before I could wait for daylight and play around with assorted props for some festive shots. I could have baked a second test cake just for photos, perhaps used a chocolate cake mix for a different effect, but truly my waistline doesn't need another sample. Ah, but the taste... hmmmmm, maybe a few little mini cakes to shoot and then freeze immediately. Or I could be patient and wait until St. Patrick's Day... or maybe not.   

Shamrock Schnapps Bundt Cake

1 box cake mix (I used yellow only because I had it stocked)

3-ounce package instant no-cook pudding (I used vanilla)

1/2 cup oil

1/2 cup Shamrock Schnaps

1/2 cup water

4 eggs

Mix all ingredient together, pour into a prepared pan and bake in a preheated oven as directed on cake package for tube pan or bundt cake.

Glaze

1/2 cup butter

1/4 cup water

1 cup sugar

1/2 cup Shamrock Schnapps

Bring butter, water and sugar to boil. Remove from heat to add Schnapps (it's a safety issue). Pour the glaze over cake while it's still warm from the oven; spoon about half over the cake while still rests in pan. Then invert the cake onto a large, flat plate and add the rest of the glaze.