—–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.