Irish cream and coffee pound cake
Irish cream and coffee pound cake recipe in the cake category
Recipe ingredients:
- 1 1/2 cups butter or margarine, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 1/2 tablespoons instant coffee granules
- 1/4 cup boiling water
- 1/2 cup Irish cream liqueur
- 4 cups all−purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 to 3 tablespoons sliced almonds, toasted
- Irish cream glaze:
- 1 teaspoon instant coffee granules
- 2 tablespoons boiling water
- 1 1/2 tablespoons irish cream liqueur
- 2/3 cup sifted confectioners sugar
Recipe method:
- Beat butter at medium speed with electric mixer about 2 minutes or until soft and creamy.
- 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 mixture.
- Mix at low speed just until blended after each addition. Stir in flavorings.
- Pour batter into a greased and floured 13 cup Bundt pan.
- Bake at 300 degrees F for 1 hour and 40 minutes or until a wooden pick inserted in center of cakes comes out clean.
- Cool in pan on a wire rack 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. Let cool completely.
- Irish cream glaze: Dissolve coffee granules in water. Add liqueur and confectioners sugar, stirring until blended.
Tags: irish, cream, coffee, pound, recipe, cake, recipes, cooking