What you need
- 4 oz butter
- 4 oz caster sugar
- 4 oz self raising flour
- 1 2 tablespoons coffee essence
- 2 eggs
- Coffee Syrup
- Quarter pint water
- 4 oz sugar
- Half gill black coffee and 2 tablespoons brandy
- Icing
- 4 oz icing sugar
- 2 oz butter
- 1 tablespoon coffee essence
- 1 tablespoon brandy
Decoration
- Half pint whipped cream and pecan nuts
What to do
- Cream butter and sugar until light. Add coffee, beat in eggs, fold in flour. Bake in two greased and bottom lined tins for 20 mins. @ 350. I use a funnel tin and make one cake.
- Make syrup by dissolving sugar in water and coffee. Boil for a minute or two, add spirit and use to moisten sponge by dribbling over until it is well soaked. Cover with butter icing made by beating sugar and butter with essence and brandy.
- Leave covered overnight. Next day cover cake with cream and nuts.
Andy Flannagan 