Recipe for cooking irish cream and coffee pound cake with irish cream glaze
Cooking with Coffee :: Coffee Desserts
Irish Cream and Coffee Pound Cake with Irish Cream Glaze
1 1/2 c. butter or butter replacement, softened
3 c. sugar
6 lrg. eggs
1 1/2 Tbsp. instant coffee granules
1/4 c. boiling water
1/2 c. Irish cream liqueur
4 c. flour
1 tsp. vanilla extract or flavoring
1 tsp. almond extract or flavoring
Irish Cream Glaze (recipe follows)
2 to 3 Tbsp. sliced almonds, toasted
Beat butter at med. speed with an electric mixer about 2 mins. or until soft and creamy. Gradually add sugar, beating at med. speed 5 to 7 mins.. 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-c. Bundt pan. Bake at 300 degrees F for 1 hour and 40 mins. or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 mins.; remove from pan and let cool 30 mins. on wire rack. Brush with Irish Cream Glaze, and sprinkle with toasted almonds. Let cool completely.
Yield: one 10-in. cake.
Irish Cream Glaze
1 tsp. instant coffee granules
2 Tbsp. boiling water
1 1/2 Tbsp. Irish cream liqueur
2/3 c. sifted powdered\sugar
Dissolve coffee granules in water; add liqueur and confectioners\sugar, stirring until blended.
Yield: about 1/2 cup.
NOTE: Glazed cake may be frozen up to one month.
sugar, stirring until blended.
Yield: about 1/2 c..
NOTE: Glazed cake may be frozen up to one month.
