Irish Cream And Coffee Pound Cake - cooking recipe

Ingredients

1 1/2 c. butter, softened
3 c. sugar
6 large eggs
1 1/2 tsp. instant coffee
1 tsp. almond extract
2 to 3 Tbsp. sliced almonds, toasted
1/4 c. boiling water
1/2 c. Irish cream liqueur
4 c. flour
1 tsp. vanilla
1/4 c. boiling water

Preparation

Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy.
Gradually add sugar, beating at medium speed 5 to 7 minutes.
Add eggs, one at a time, beating just until yellow disappears.
Dissolve coffee into boiling water; stir in liqueur.
Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour.