On Line Cookbook
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Irish Cream Pound Cake


Recipe Information
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.