Irish Coffee Cake
CAKE
4 oz Butter, at room temperature
4 oz Granulated sugar
2 Eggs
4 oz Self-raising flour
2 tbs Coffee essence**
IRISH COFFEE SYRUP
150 ml Strong black coffee
4 oz Sugar (for coffee syrup)
4 tbs Irish whiskey
ICING
150 ml Heavy whipping cream
Icing (Confectioners) sugar to taste
1 tbs Whisky, or to taste
Chopped nuts*
*Or grated chocolate.
**This is a concentrated, liquid coffee easily found in the UK, but probably not in
the States. I would dissolve 2 tbs of a good
instant coffee in an equivalent amount of water, and use that.
Grease and flour an 8-inch cake tin (preferably a springform tin). Preheat oven to 350F.
Cream the butter and sugar until light and fluffy, then beat in the eggs, adding a little
flour and beating well after each addition. Stir in the coffee essence, and mix
thoroughly. Turn the mixture into the prepared pan, and bake for 35-40 minutes
until springy to
the touch. Turn out and cool on a wire rack.
To make the Irish coffee syrup, put the coffee and sugar into a small pan and bring up to
the boil, stirring to dissolve the sugar. Then boil for 1 minute. Remove from heat and
add the whisky. . Wash and dry the tin the cake was baked in, and return the cooled cake to
it: then pour the hot coffee syrup all over it. Leave in a cool place for several hours,
then turn out.
Whip the cream until it's thick, sweeten slightly with icing (confectioners) sugar,
and add whisky to taste. Spread the cake with the
whipped cream and chill for an hour before sprinkling with chopped nuts or grated
chocolate.
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