irish coffee cake
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irish coffee cake
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Last updated 6/12/2012 1:03:06 AM. Recipe ID 26851. Report a problem with this recipe.
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      Title: "irish coffee" cake
 Categories: Cakes, Irish, Desserts
      Yield: 4 Servings
      4 oz Butter, at room temperature
      4 oz Granulated sugar
      2    Eggs
      4 oz Self-raising flour
      2 tb Coffee essence**

MMMMM---------------------IRISH COFFEE SYRUP--------------------------
    150 ml Strong black coffee
      4 oz Sugar (for coffee syrup)
      4 tb Irish whiskey

    150 ml Heavy whipping cream
           Confectioners'sugar to taste
      1 tb Whiskey, or to taste
           Chopped nuts*
  *Or grated chocolate. **This is a concentrated, liquid coffee easily
  found in Ireland, but probably not in the States. I would dissolve 2
  T of a good instant coffee (Taster's Choice or something similar) in
  an equivalent amount of water, and use that. -- Grease and flour an
  8-inch cake pan (preferably a springform cheesecake pan). Preheat
  oven to 350F. 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 coffee and sugar into a small pan and
  bring up to the boil, stirring to dissolve the sugar. Then boil for 1
  minute. Remove from heat and add the whiskey. . Wash and dry the pan
  the cake was baked in, and return the cooled cake to it: then pour
  the hot coffee syrup all over it. Leave in a cool place for several
  hours, then turn out. Whip the cream until it's thick, sweeten
  slightly with confectioners' sugar, and add whiskey to taste. Spread
  the cake with the whipped cream and chill for an hour before
  sprinkling with chopped nuts or grated chocolate.

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Recipe ID 26851 (Apr 03, 2005)

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