IRISH CREAM POUNDCAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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 :)

Notes

Categories: Bread  Coffee Cake 

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