Bailey's Bundt Cake With Irish Cream Glaze

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 1 1/2 cups butter, softened
• 3 cups sugar
• 6 large eggs
• 1 1/2 tablespoons instant coffee granules
• 1/4 cup boiling water
• 1/2 cup irish cream
• 4 cups flour
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 1 teaspoon instant coffee granules
• 2 tablespoons water, boiling
• 1 1/2 tablespoons irish cream
• 2/3 cup powdered sugar
• 3 tablespoons sliced almonds, toasted

Recipe

• 1 beat butter at medium speed with an electric mixer, about 2 minutes.
• 2 gradually add sugar, beating at medium speed 5-7 minutes.
• 3 add eggs, one at a time, beating just until yellow disappears.
• 4 dissolve coffee granules in boiling water; stir in liqueur.
• 5 add flour to butter mixture alternately with coffee mixture, beginning and ending with flour.
• 6 mix at low speed just until blended after each addition.
• 7 stir in extracts.
• 8 pour batter into a greased and floured 10" bundt pan.
• 9 bake at 300ºf for 1 hour and 40 minutes or until tested done.
• 10 cool in pan on wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on wire rack.
• 11 brush with irish cream glaze and sprinkle with toasted almonds.
• 12 glaze: dissolve coffee granules in water; add liqueur and powdered sugar, stirring until blended. makes 1/2 cup.