Wednesday, May 9, 2012

Irish Cream-and-Coffee Pound Cake

I wanted to try a new cake recipe last month for my birthday and decided on this one. Yum! Though I wish I would have chosen something more gooey for that occasion, this is a fantastic pound cake. Everyone that tried it really liked it! And oh-so-good with a cup of coffee. In fact, since it has coffee in it - couldn't we go ahead and have it for breakfast? :)


Isn't it lovely? I found the recipe in a cute little cookbook that my dad passed on to me: Cafe Nervosa: The Connoisseur's Cookbook from the show Frasier.

Mixing up all that deliciousness.

Toast the sliced almonds.

After applying glaze, almond slices will "stick" to the top.

Here you go - have a slice!  :)
Irish Cream-and-Coffee Cake

1 1/2 cups butter, softened
3 cups sugar
6 large eggs
1 1/2 tablespoons instant coffee granules {used Starbucks Via}
1/4 cup boiling water
1/2 cup Irish cream liqueur {used this homemade version}
4 cups flour
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons sliced almonds, toasted

Preheat oven to 300 degrees F. Grease and flour a 13-cup Bundt pan.

In electric mixer bowl, beat butter at medium until soft and creamy - about 2 minutes. Gradually add sugar while beating at medium, for 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. Begin and end with flour mixture. Mix at low speed after each addition, just until blended. Stir in extracts.

Pour batter into prepared Bundt pan. Bake for 1 hour and 40 minutes or until wooden pick comes out clean. {I think my cake took less time - start checking at 1 1/2 hours.} Let cool in pan on wire rack for 10-15 minutes. Remove from pan {carefully - I lost a chunk to the pan and "glued" it back in place with the glaze} and cool on wire rack for 30 minutes. Brush all over with Irish Cream Glaze {recipe below}. Sprinkle toasted almond slices over top. Cool completely.


Irish Cream Glaze
1 teaspoon instant coffee granules {used Starbucks Via}
2 tablespoons boiling water
1 1/2 tablespoons Irish cream liqueur {used this homemade version}
2/3 cup powdered sugar, sifted* {or whisked to get lumps out}

Dissolve coffee granules in boiling water. Add liqueur and powdered sugar. Stir until blended and smooth.

*Raise your hand if you own a sifter {I do not.}. I know it gets out lumps and puts air into the powder, but I am just too lazy. :)

This post linked to:
 ~ Tasty Tuesday at Balancing Beauty and Bedlam
 ~ Tempt My Tummy Tuesday at Blessed With Grace
 ~ Chic & Crafty Party at The Frugal Girls
 ~ I'm Lovin' It at TidyMom

Do you have a favorite recipe with coffee in it?

Have a blessed day friends!

7 comments:

  1. I'm going straight to the hug today. LOL!

    Big I don't have hardly any of those ingredients on hand and it's a good thing too because that looks soooo good size hugs to you!

    ReplyDelete
  2. Oh my goodness, that was Sooooooo good!

    ReplyDelete
  3. Looks delicious, thanks for sharing us the recipe of your yummy cake.

    Cody

    ReplyDelete

I would love to hear your comments! Thank you for stopping and smelling the chocolates with me!! Currently disabled anonymous comments due to spam attempts - thanks for understanding!

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