PATTI – VDRJ67A—–
1 1/2 c Butter or margarine —
Soften
3 c Sugar
6 lg Eggs
1 1/2 tb Instant coffee granules
1/4 c Water — boiling
1/2 c Irish cream liqueur
4 c Flour
1 ts Vanilla
1 ts Almond extract
IRISH CREAM GLAZE—–
1 ts Instant coffee granules
2 tb Water — boiling
1 1/2 tb Irish cream liqueur
2/3 c Powdered sugar
3 tb 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″ bundt pan. Bake at 300~ 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,
stirrin until blended. Makes 1/2 cup.
NOTE: Glazed cake can be wrapped and frozen for 1 month.
Yields
10 Servings