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 300ºF 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, stirring until blended. Makes 1/2 cup.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	892.45 Kcal (3737 kJ)
Calories from fat	416.22 Kcal
		% Daily Value*
Total Fat	46.25g	71%
Cholesterol	154.01mg	51%
Sodium	1348.04mg	56%
Potassium	583.86mg	12%
Total Carbs	107.96g	36%
Sugars	47.7g	191%
Dietary Fiber	5.75g	23%
Protein	12.23g	24%
Vitamin A	0.3mg	9%
Iron	3.7mg	21%
Calcium	187.9mg	19%

Amount Per 100 g
Calories	405.16 Kcal (1696 kJ)
Calories from fat	188.96 Kcal
		% Daily Value*
Total Fat	21g	71%
Cholesterol	69.92mg	51%
Sodium	611.99mg	56%
Potassium	265.06mg	12%
Total Carbs	49.01g	36%
Sugars	21.66g	191%
Dietary Fiber	2.61g	23%
Protein	5.55g	24%
Vitamin A	0.1mg	9%
Iron	1.7mg	21%
Calcium	85.3mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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