Irish Cream& Coffee Pound Cake *

* Exported from MasterCook *

Irish Cream & Coffee Pound Cake *

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bundt Cakes Alcohol

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
1 1/2 cups Butter or margarine -- soften
3 cups Sugar
6 large Eggs
1 1/2 tablespoons Instant coffee granules
1/4 cup Water -- boiling
1/2 cup Irish cream liqueur
4 cups Flour
1 teaspoon Vanilla
1 teaspoon Almond extract
-----IRISH CREAM GLAZE-----
1 teaspoon Instant coffee granules
2 tablespoons Water -- boiling
1 1/2 tablespoons Irish cream liqueur
2/3 cup Powdered sugar
3 tablespoons Sliced almonds -- toasted

Beat butter at medium speed with an electric mixer, about 2 minutes. Gradually
add sugar, beating at medium speed 5-7 minutes. Add eggs, one at a time,
beating just until yellow disappears. Dissolve coffee granules in boiling
water; stir in liqueur . Add flour to butter mixture alternately with coffee
mixture, beginning and ending with flour. Mix at low speed just until blended
after each addition. Stir in extracts.
Pour batter into a greased and floured 10" bundt pan.
Bake at 300~ for 1 hour and 40 minutes or until tested done. Cool in pan on
wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on wire
rack.
Brush with Irish cream glaze and sprinkle with toasted almonds.

GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar,
stirrin until blended. Makes 1/2 cup.

NOTE: Glazed cake can be wrapped and frozen for 1 month.



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