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