Bailey'S Bundt Cake With Irish Cream Glaze

• CAKE
• 1 1/2 cups butter, softened
• 3 cups sugar
• 6 large eggs
• 1 1/2 tablespoons instant coffee granules
• 1/4 cup boiling water
• 1/2 cup irish cream
• 4 cups flour
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• GLAZE
• 1 teaspoon instant coffee granules
• 2 tablespoons water, boiling
• 1 1/2 tablespoons irish cream
• 2/3 cup powdered sugar
• 3 tablespoons sliced almonds, toasted

1. Beat butter at medium speed with an electric mixer, about 2 minutes.
2. Gradually add sugar, beating at medium speed 5-7 minutes.
3. Add eggs, one at a time, beating just until yellow disappears.
4. Dissolve coffee granules in boiling water; stir in liqueur.
5. Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour.
6. Mix at low speed just until blended after each addition.
7. Stir in extracts.
8. Pour batter into a greased and floured 10" bundt pan.
9. Bake at 300u0b0F for 1 hour and 40 minutes or until tested done.
10. Cool in pan on wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on wire rack.
11. Brush with Irish cream glaze and sprinkle with toasted almonds.
12. GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar, stirring until blended. Makes 1/2 cup.

cake, butter, sugar, eggs, coffee granules, boiling water, irish cream, flour, vanilla, almond, coffee granules, water, irish cream, powdered sugar, almonds

Taken from www.food.com/recipe/baileys-bundt-cake-with-irish-cream-glaze-213088 (may not work)