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-----PATTI - VDRJ67A-----
1 1/2 cups butter or margarine -- soften
3 cups Sugar
6 large Eggs
1 1/2 tablespoons Instant coffee granules
1/4 cup Water -- boiling
1/2 cup Irish cream liqueur
4 cups flour
1 teaspoon vanilla
1 teaspoon Almond extract
-----IRISH CREAM GLAZE-----
1 teaspoon Instant coffee granules
2 tablespoons Water -- boiling
1 1/2 tablespoons Irish cream liqueur
2/3 cup Powdered sugar
3 tablespoons 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.
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