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    Dessert: Irish Cream & Coffee Pound Cake


    Source of Recipe


    internet

    List of Ingredients




    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

    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

    Recipe



    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.

 

 

 


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