Yields 8 Portions
4 ounces softened Butter
4 ounces Granulated sugar
2 large lightly beaten Eggs
4 ounces Self-raising flour
2 tablespoons Coffee essence
2/3 cup strong Black coffee
4 ounces Sugar
4 tablespoons Irish Whiskey
2/3 cup Heavy whipping cream
1 tablespoon Whiskey
Level of Difficulty:
3 Hours 45 Minutes
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Grease and flour an 8-inch cake pan.
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 strong black coffee and sugar into a small pan and bring up to a boil, stirring to dissolve the sugar. Boil for 1 minute. Remove from heat and add the Irish Whiskey.
Wash and dry the pan the cake was baked in, and return the cooled cake to it. Pour the hot coffee syrup all over the cake. Leave in a cool place for several hours for the cake to absorb the syrup. Turn out unto your serving dish.
Whip the cream until it's thick and add whiskey to taste. Spread the cake with the whipped cream and chill for an hour.
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