Coffee Cake, Irish Whiskey Museum

Since we are now a part of the Ambassadors’ Club, we thought a coffee cake might be appropriate.

Ingredients

Coffee Cake

  • 125g caster sugar
  • 150g butter or margarine
  • 250g self – raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 tbsp coffee extract (for a stronger coffee flavour add more)
  • 2 eggs
  • Pinch of salt

Coffee Syrup

  • 150ml strong black coffee
  • 150g sugar
  • 70ml Irish whiskey (of your choice)

Putting it together

Coffee Cake

  1. Preheat oven to 180 degrees C
  2. Mix the butter and sugar, then beat until fluffy
  3. Beat in the eggs, one at a time.
  4. Mix the flour, baking powder and salt then mix it into the butter mixture.
  5. Mix the coffee extract and vanilla into the batter.
  6. Spread batter in a greased 8-inch round cake pan.
  7. Bake in oven for 30 – 40 minutes. Insert a wooden skewer into the centre of the cake before baking. If the skewer comes out clean then take the cake out of the oven.
  8. Let the cake cool for 5 minutes.
  9. Run knife around edge of cake to separate from pan; turn out onto rack, let cool completely.

Coffee Syrup

  1. Mix the coffee and sugar together in a pan and bring to a boil, make sure to stir so the sugar dissolves.
  2. Take the pan off the heat and add the whiskey.
  3. Poke holes all over top with a toothpick or skewer.
  4. Pour coffee syrup over cake. Let cool until syrup is absorbed.
  5. After the coffee syrup has been absorbed, serve and enjoy.

It’s probably best not to eat too much in one sitting but we won’t judge how you eat your cake. 🙂




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