Irish Cream& Coffee Pound Cake *

-----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.