Irish Cream Coffee Pound Cake

• 1 1/2 c. butter, softened
• 3 c. sugar
• 6 large eggs
• 1 1/2 Tbsp. coffee granules
• 1/4 c. boiling water
• 1/2 c. Irish cream liqueur
• 4 c. flour
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• Irish Cream Glaze
• 2 to 3 Tbsp. sliced almonds, toasted

1. Beat butter at medium speed, about 2 minutes until soft and creamy.
2. Gradually add sugar, beating at medium speed for 5 to 7 minutes.
3. Add eggs one at a time; beat just until yellow disappears.
4. Dissolve coffee granules in boiling water.
5. Stir in liqueur.
6. Add flour to butter mixture alternately with coffee mixture, beginning with and ending with flour.
7. Mix at low speed. Stir in flavoring.
8. Pour batter into greased and floured Bundt pan. Bake at 300u0b0 for 1 hour and 40 minutes.
9. Cool in pan; let cool 30 minutes.
10. Brush with Irish Cream Glaze and sprinkle with toasted almonds.

butter, sugar, eggs, coffee granules, boiling water, irish cream liqueur, flour, vanilla extract, almond extract, irish cream, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=421673 (may not work)