|1½ cup||Butter or margarine; soften|
|1½ tablespoon||Instant coffee granules|
|¼ cup||Water; boiling|
|½ cup||Irish cream liqueur|
|1 teaspoon||Almond extract ---IRISH CREAM GLAZE-----|
|1 teaspoon||Instant coffee granules|
|2 tablespoons||;water; boiling|
|1½ tablespoon||Irish cream liqueur|
|⅔ 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-inch bundt pan.
Bake at 300 degrees F. 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 ½ cup.
NOTE: Glazed cake can be wrapped and frozen for 1 month.
From the MM database of Judi M. Phelps. jphelps@... or jphelps@...
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