Irish Cream Pound Cake - Irish Cream & Coffee Pound Cake

• 1-1/2 cups (350 ml) butter or margarine, softened
• 3 cups (700 ml) sugar
• 6 large eggs
• 1-1/2 tbsp (20 ml) instant coffee granules
• 1/4 cup (60 ml) boiling water
• 1/2 cup (125 ml) Irish cream liqueur
• 4 cups (950 ml) flour
• 1 tsp (5 ml) vanilla
• 1 tsp (5 ml) almond extract
• IRISH CREAM GLAZE
• 1 tsp (5 ml) instant coffee granules
• 2 tbsp (30 ml) boiling water
• 1-1/2 tbsp (20 ml) Irish cream liqueur
• 2/3 cup (150 ml) powdered sugar
• 3 tbsp (45 ml) toasted sliced almonds

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
6. mixture, beginning and ending with flour.
7. Mix at low speed just until blended after each addition.
8. Stir in extracts.
9. Pour batter into a greased and floured 10" bundt pan.
10. Bake at 300 degrees (150 C.) for 1 hour and 40 minutes or until tested done.
11. Cool in pan on wire rack for 10-15 minutes.
12. Remove from pan and let cool 30 minutes on wire rack.
13. Brush with Irish cream glaze and sprinkle with toasted almonds.
14. Dissolve coffee granules in water.
15. Add liqueur and powdered sugar.
16. Stir in until blended.
17. Makes 1/2 cup (125 ml).

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

Taken from online-cookbook.com/goto/cook/rpage/00108D (may not work)