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.
