Irish Cream Poundcake
1 1/2 cups butter, room temperature
3 cups 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
1 teaspoon almond extract
Preheat oven to 300F. Grease and flour a tube pan.
Beat butter at medium speed with an electric mixer until soft and creamy. Gradually add sugar at medium speed for 5-7 minutes.
Add eggs, one at a time, beating until the yellow has disappeared.
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 tube pan. Bake for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
Glaze:
1 1/2 cups confectioners’ sugar
1/8 cup Irish Cream liqueur
3 tablespoons toasted sliced almonds
Mix confectioners’ sugar and liqueur until a thick syrup is formed.
Drizzle over the cake and top with toasted almonds.
Note: This cake freezes VERY well 