Begin by preheating the oven to 180 degrees Celsius. Grease a 7" diameter ring cake tin with butter, and line the base with baking paper.
Sift 6oz flour and 1 tsp baking powder into the cake mixing bowl.
Add 5oz sugar, 4oz soft butter, 1 Tbsp instant coffee, 2 eggs, 1/2 tsp salt, and 1/4 cup milk.
Beat with electric cake mixer for 2 minutes, by which time the mixture should be smooth and a light coffee colour.
Spoon into the prepared cake tin and level off the surface.
Bake at 180C until cooked, about 25-30 minutes.
Turn out onto a cake rack and leave to cool.
Make an icing using 2oz soft butter, 3oz icing sugar and 1 tsp instant coffee.
Double the icing if wanting to ice the sides as well.
Decorate cake with halved glace cherries or walnut halves.
Enjoy cooking - and eating the results!
Margaret xx
Thank you Margaret, I'll have a go at that this week. My scales convert from Metric to Imperial at the press of a button, so I'll manage just fine.
ReplyDeleteMy scales are just the same - which is just as well as my recipes are a mixture of both imperial and metric!
DeleteI only ever drink black coffee, but I can't eat anything coffee flavoured, hubby would love your cake.
ReplyDeleteI am the opposite LOL. I can eat coffee cake but I really don't like drinking the stuff :)
DeleteThat looks yummy. Guilty pleasure
ReplyDeleteThat sounds so good...Before hiscstrike, Rogervwoukd have loved it.
ReplyDeleteIt sure rises well and looks yummy!
ReplyDeleteThank you for the recipe. I will try this.
ReplyDeleteYay thank you! I love being able to try recipe from far Away I’m going to make it!
ReplyDeleteOh yum. Forbidden food always looks sooo good.
ReplyDeleteLooks very delicious!!
ReplyDeleteThat sounds delicious Margaret - unfortunately with all the allergies in the house it's a 'no go' ... maybe if I need to take a plate at some point...
ReplyDeleteBlessings
Maxine