Irish Cream& Coffee Pound Cake *

• 1 1/2 cups butter or margarine, soften
• 3 cups sugar
• 6 large eggs
• 1 1/2 tablespoons coffee instant
• 1/4 cup water boiling
• 1/2 cup liqueur irish cream style
• 4 cups flour, all-purpose
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon coffee
• 2 tablespoons water boiling
• 1 1/2 tablespoons liqueur irish cream style
• 23 cup powdered sugar
• 3 tablespoons almonds toasted, sliced

1. Beat butter at medium speed with an electric mixer, about 2 minutes.
2. Gradually add sugar, beating at medium speed 5 to 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 inch bundt pan.
9. Bake at 300~ for 1 hour and 40 minutes or until tested done.
10. Cool in pan on wire rack for 10 to 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, stirrin until blended.
13. Makes 1/2 cup.
14. NOTE: Glazed cake can be wrapped and frozen for 1 month.

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

Taken from recipeland.com/recipe/v/irish-cream-amp-coffee-pound-ca-35351 (may not work)