Source:

Rudy2

Serves/Makes:Serving Size : 10

Ingredients

• 1-1/2 cups (350 ml) butter or margarine, softened
• 3 cups (700 ml) sugar
• 6 large eggs
• 1-1/2 tbsp (20 ml) instant coffee granules
• 1/4 cup (60 ml) boiling water
• 1/2 cup (125 ml) Irish cream liqueur
• 4 cups (950 ml) flour
• 1 tsp (5 ml) vanilla
• 1 tsp (5 ml) almond extract
• IRISH CREAM GLAZE
• 1 tsp (5 ml) instant coffee granules
• 2 tbsp (30 ml) boiling water
• 1-1/2 tbsp (20 ml) Irish cream liqueur
• 2/3 cup (150 ml) powdered sugar
• 3 tbsp (45 ml) toasted sliced almonds

Preparation

• 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 degrees (150 C.) 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.
• Stir in until blended.
• Makes 1/2 cup (125 ml).

Comments

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