Is there anything better than a slice of moist pound cake with a cup of coffee? How about a slice of coffee pound cake?
To begin, preheat your oven to 325 degrees. Grease and flour a 9×5 loaf pan. Set it aside.
In a bowl, combine 2 1/2 c flour, a teaspoon each of cinnamon and nutmeg, and a half teaspoon each of allspice, baking powder and salt.
Measure out 2 tablespoons of instant coffee granules, and crush them a bit with a mortar & pestle.
Add the instant coffee to the dry ingredients, and stir them all together. Set that bowl aside for now.
In your mixing bowl, beat together 1 1/4 cup sugar with 2 sticks (1 cup) of room temperature butter. Beat these until they are very fluffy.
With the mixer going, you will add 4 eggs (room temperature) one at a time, incorporating each fully before adding the next.
Once the eggs are beaten in, add in 2 tablespoons of coffee liqueur.
Scrape the bowl with a rubber spatula, being sure everything is mixed in well.
Add half of your dry ingredients into the butter mixture.
When it is just mixed in, add in 1/4 cup milk.
When the milk is mixed in, add in the remaining half of the dry ingredients. Mix until it is just combined and smooth – again being sure to scrape the bowl with a rubber spatula.
Pour the batter into your prepared loaf pan, smoothing the top.
Bake the cake for 70-80 minutes or until it tests done in the center with a tooth pick. Allow it to cool in the pan, on a cooling rack for a few minutes. Then run a thin knife around the edges, and turn it out to cool completely.
Dust with some powdered sugar if you like, or just eat it plain. This also makes a great ingredient for other desserts that use pound cake in them.