Irish Cream& Coffee Pound Cake *

Directions

Beat butter at medium speed with an electric mixer, about 2 minutes.

Gradually add sugar, beating at medium speed 5 to 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~ for 1 hour and 40 minutes or until tested done.

Cool in pan on wire rack for 10 to 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 ½ cup.

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