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.