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Irish Cream And Coffee Pound Cake

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Irish 10 Servings

INGREDIENTS

1 1/2 c Butter or margarine
Soften
3 c Sugar
6 Eggs
1 1/2 T Instant coffee granules
1/4 c Water, boiling
1/2 c Irish cream liqueur
4 c Flour
1 t Vanilla
1 t Almond extract
1 t Instant coffee granules
2 T Water, boiling
1 1/2 T Irish cream liqueur
2/3 c Powdered sugar
3 T Sliced almonds, toasted

INSTRUCTIONS

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.  Recipe By     :
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 772
Calories From Fat: 285
Total Fat: 32.3g
Cholesterol: 184.8mg
Sodium: 48.6mg
Potassium: 141.5mg
Carbohydrates: 112.7g
Fiber: 1.6g
Sugar: 73.6g
Protein: 9.8g


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