160°C, 320°F, Gas Mark 2-3


4 oz soft margarine/butter 4 oz self-raising flour
4 oz soft dark brown sugar 1 tspn baking powder
2 eggs 2 tspn coffee essence
cream & walnuts for decoration

Ingredients for Syrup

4 oz granulated sugar ¼ pint water
2 tspn coffee granules 4 tbplsn whisky, brandy or rum

Mix cake by creaming method and place in ring mould. Bake for 35-40 minutes. Loosen edges & turn out to cool then make the syrup…

Dissolve sugar over gentle heat in water & coffee. Boil rapidly for 2 mins. Cook slightly and add spirit. Replace cake in tin & spoon over syrup. Leave until absorbed. Turn out & decorate with cream and walnuts.