"Irish Coffee" Cake
4 oz butter, at room temperature
4 oz granulated sugar
4 oz self-raising flour
2 Tbsp coffee essence**
Irish Coffee Syrup
150 ml strong black coffee
4 oz sugar (for coffee syrup)
4 Tbsp Irish whiskey
150 ml heavy whipping cream
confectioners' sugar to taste
1 Tbsp whiskey, or to taste
*Or grated chocolate.
**This is a concentrated, liquid coffee easily found in Ireland, but probably
not in the States. I would dissolve 2 Tbsp of a good instant coffee (Taster's
Choice or something similar) in an equivalent amount of water, and use that.
Grease and flour an 8-inchcake pan (preferably a springform cheesecake pan).
Preheat oven to 350 F. 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 whiskey. Wash
and dry the pan 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
confectioners' sugar, and add whiskey to taste. Spread the cake with the
whipped cream and chill for an hour before sprinkling with chopped nuts or
Jenn B aka Mom2Sam and Tiny
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