Irish Cream& Coffee Pound Cake *
A decadent cake that is buttery, moist, rich and delicious.
Yield
16 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
butter
or margarine, soften |
|
| 3 | cups |
sugar
|
|
| 6 | large |
eggs
|
|
| 1 ½ | tablespoons |
coffee
instant |
|
| ¼ | cup |
water
boiling |
|
| ½ | cup |
liqueur
irish cream style |
*
|
| 4 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
almond extract
|
*
|
| Irish cream glaze | |||
| 1 | teaspoon |
coffee
|
|
| 2 | tablespoons |
water
boiling |
|
| 1 ½ | tablespoons |
liqueur
irish cream style |
|
| ⅔ | cup |
powdered sugar
|
|
| 3 | tablespoons |
almonds
toasted, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
butter
or margarine, soften |
|
| 7.1E+2 | ml |
sugar
|
|
| 6 | large |
eggs
|
|
| 23 | ml |
coffee
instant |
|
| 59 | ml |
water
boiling |
|
| 118 | ml |
liqueur
irish cream style |
*
|
| 946 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
almond extract
|
*
|
| Irish cream glaze | |||
| 5 | ml |
coffee
|
|
| 3E+1 | ml |
water
boiling |
|
| 23 | ml |
liqueur
irish cream style |
|
| 158 | ml |
powdered sugar
|
|
| 45 | ml |
almonds
toasted, sliced |
|
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.
