Cake Recipes
Irish Cream and Coffee Pound Cake
with Irish Cream Glaze
Yield: 1 (10 inch) cake; about 1/2 cup glaze
Ingredients
Cake
- 1 1/2 cups butter, 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
Instructions
Cake
- Beat butter at medium speed with an electric mixer for about 2 minutes or until soft and creamy.
- Gradually add sugar, beating at medium speed for 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 cake 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.
Notes
* For best results, use our Pan Release!
Glazed cake may be frozen up to one month.