3 tbsp. instant coffee
1/2 c. Irish whiskey
1 c. softened butter
1 1/2 c. sugar
1 c. sour cream or yogurt
3 eggs
1 tsp. vanilla
1/2 tsp. salt
2 1/4 c. flour
1/2 tsp. baking soda
Confectioners' sugar for garnish

Dissolve coffee in whiskey and set aside. Cream butter until smooth, add sugar gradually beating until fluffy. Add sour cream or yogurt, eggs, vanilla, and coffee-whiskey mixture and beat together until well blended. Stir together flour, salt, and soda and add to butter mixture. Beat about 3 minutes or until smooth. Mixture will be VERY THICK.

Pour into a buttered and floured bundt or tube pan and bake at 325 degrees for 1 hour or until toothpick inserted into center comes out clean. Remove from pan and cool on rack. Garnish with powdered sugar. It can also be served with a dollop of whipped cream but it is not really needed.