Directions

1. Preheat the oven to 350°F. Grease a 8 ½ inch diameter, 2 liter Bundt tin and dust it lightly with flour.
2. In a large bowl, mix the butter and sugar until the mixture is light and pale. Add one egg at a time, whisking thoroughly after each addition. Stir in the milk and sour cream, then sift in the flour and baking powder and fold through until the batter is smooth throughout. Transfer two-thirds of the mixture into the prepared tin.
3. Stir the coffee essence and Irish cream into the remaining batter. Scoop individual tablespoons into the batter in the tin and marble the mixtures together with a knife. Bake in the oven for about 55 minutes. Remove from the oven and allow it to cool slightly before transferring the cake from the tin.
4. To make the icing, mix the ingredients in a bowl until smooth and then drizzle it over the cake.