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.