|
|
Coffee Importers makes it easy for
you to shop by country or specialty.
Simply click on your preference
below to place your order today!
|
Chef's Corner: Irish Cream and Coffee Pound Cake Irish Cream
- 1 1/2 cups Butter, Softened
- 3 cups Sugar
- 6 Large Eggs
- 1 1/2 tbsp. Instant Coffee Granules
- 1/4 cup Boiling Water
- 1/2 cup Irish Cream Liqueur
- 4 cups Flour
- 1 tsp. Vanilla
- 1 tsp. Almond Extract
GLAZE:
- 1 tsp. Instant Coffee Granules
- 2 tbsp. Water, Boiling
- 1 1/2 tbsp. Irish Cream Liqueur
- 2/3 cup Powdered Sugar
- 3 tbsp. 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.
GLAZE: Dissolve coffee granules in water. Add liqueur and powdered sugar, stirring until blended.
Brush cooled cake with Irish cream glaze and sprinkle with toasted almonds. Enjoy!
|
|
Your coffee will be shipped
within two days of roasting
and grinding for maximum
freshness and flavor!
If you want to stand out
from your competitors, let
us customize your own
coffee from our ultra fresh,
handcrafted coffees (whole
beans, or roasted) from the
top 1% of Class 1 specialty
coffee beans.
CLICK HERE TO
LEARN MORE
Fundraising made easy!
Design your own choose
from our pre-designed
labels and we’ll add your name
and contact information for a
truly professional look!
SELECT YOUR LABEL
|
|
|
