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  • Irish Cream And Coffee Pound Cake

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    Irish Cream And Coffee Pound Cake
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 c. Butter or possibly margarine -- Soften
    • 3 c. Sugar
    • 6 lrg Large eggs
    • 1 1/2 Tbsp. Instant coffee granules
    • 1/4 c. Water -- boiling
    • 1/2 c. Irish cream liqueur
    • 4 c. Flour
    • 1 tsp Vanilla
    • 1 tsp Almond extract IRISH CREAM GLAZE-----
    • 1 tsp Instant coffee granules
    • 2 Tbsp. Water -- boiling
    • 1 1/2 Tbsp. Irish cream liqueur
    • 2/3 c. Powdered sugar
    • 3 Tbsp. Sliced almonds -- toasted

    Directions

    1. Beat butter at medium speed with an electric mixer, about 2 min.
    2. Gradually add in sugar, beating at medium speed 5-7 min. Add in Large eggs, one at a time, beating just till yellow disappears. Dissolve coffee granules in boiling water; stir in liqueur. Add in flour to butter mix alternately with coffee mix, beginning and ending with flour. Mix at low speed just till 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 min or possibly till tested done. Cold in pan on wire rack for 10-15 min; remove from pan and let cold 30 min on wire rack. Brush with Irish cream glaze and sprinkle with toasted almonds.
    3. GLAZE: Dissolve coffee granules in water; add in liqueur and powdered sugar, stirrin till blended.
    4. Makes 1/2 c..
    5. NOTE: Glazed cake can be wrapped and frzn for 1 month.

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