1 1/2 c  Butter or margarine; soften
      3 c  Sugar
      6 lg Eggs
  1 1/2 tb Instant coffee granules
    1/4 c  Water; boiling
    1/2 c  Irish cream liqueur
      4 c  Flour
      1 ts Vanilla
      1 ts Almond extract

           -----IRISH CREAM GLAZE-----

      1 ts Instant coffee granules
      2 tb ;water; boiling
  1 1/2 tb Irish cream liqueur
    2/3 c  Powdered sugar
      3 tb 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-inch   bundt pan.   Bake at 300 degrees F. 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.     NOTE: Glazed cake can be wrapped and frozen for 1 month.