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Irish Cream and Coffee Pound Cake




Source of Recipe


internet


List of Ingredients




1 1/2 cups butter or margarine, softened
3 cups granulated sugar
6 large eggs
1 1/2 tablespoons instant coffee granules
1/4 cup boiling water
1/2 cup Irish cream liqueur
4 cups purpose flour
1 teaspoon vanilla extract
1 teaspoon almond extract
1/3 cup dark rum
4 tablespoons sliced almonds, toasted

Irish cream glaze:
1 tablespoon instant coffee granules
2 tablespoons boiling water
2 tablespoons irish cream liqueur
2/3 cup sifted confectioners sugar




Recipe





Beat butter at medium speed with electric mixer for 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 minutes.
Add eggs, one at a time, beating just until mixed. Dissolve coffee granules in boiling water. Stir in Irish Cream liqueur. Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in flavorings and almonds.

Pour Irish Cream batter into a greased and floured Bundt pan.
Bake for allotted time or until a wooden toothpick inserted in center of Irish Cream bundt cake comes out clean.

Cool cake in bundt cake pan on a wire rack for 10 minutes.
Remove Irish Cream bundt cake from pan, and let cool completely on the wire rack. Place cake on a serving plate. Pour a tablespoon or 2 of Irish Cream glaze on the serving plate and place a piece of cake on sauce. Serve and enjoy.

Pan size: bundt cake pan
Temp: 325°F or 160°C
Cooking time: 55 minutes
Servings: 12