*  Exported from  MasterCook  *
 
                     Irish Cream & Coffee Pound Cake *
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Bundt Cakes                      Alcohol
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----PATTI - VDRJ67A-----
    1 1/2  cups          Butter or margarine -- soften
    3      cups          Sugar
    6      large         Eggs
    1 1/2  tablespoons   Instant coffee granules
      1/4  cup           Water -- boiling
      1/2  cup           Irish cream liqueur
    4      cups          Flour
    1      teaspoon      Vanilla
    1      teaspoon      Almond extract
                         -----IRISH CREAM GLAZE-----
    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 300~ 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,
 stirrin until blended. Makes 1/2 cup.
 
  NOTE: Glazed cake can be wrapped and frozen for 1 month.
 
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving