Recipe - Irish Cream And Coffee Pound Cake

PATTI VDRJ67A
1 One half cup Butter or margarine
Soften
3 cup Sugar
6 lg Eggs
1 One half tablespoon Instant coffee granules
One fourth cup Water boiling
One half cup Irish cream liqueur
4 cup Flour
1 teaspoon Vanilla
1 teaspoon Almond extract
IRISH CREAM GLAZE
1 teaspoon Instant coffee granules
2 tablespoon Water boiling
1 One half tablespoon Irish cream liqueur
2/3 cup Powdered sugar
3 tablespoon Sliced almonds toasted

Beat butter at medium speed with an electric mixer, about 2 minutes.
Gradually add sugar, beating at medium speed 57 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 1015 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 One half cup.

NOTE: Glazed cake can be wrapped and frozen for 1 month.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip