Moist Coffee Walnut Cake from Judy –based on PWMU Chocolate Simplicity Cake.
| 6oz butter 1 cup sugar 3 eggs 4 tbsp instant coffee 1 or 2 tbsp hot water 2 cups SR flour 1 cup milk I tbsp vanilla 3-6 oz chopped walnuts |
180 gms 90-180 gms |
Grease and flour a cake tin. Cream butter and sugar, beat in eggs and coffee dissolved in water. Mix in sifted flour and a pinch of salt alternately with milk and vanilla. Bake in a moderate oven 45 mins. Cool and ice/frost . |
Judy’s Ginger Cake
| 1 1/2 cups Pl flour 1 cup SR flour 1 tsp soda bic 2 tsp ground ginger ½ tsp cinnamon ½ tsp mixed spice Pinch salt 1 cup caster sugar 2 eggs 4 tbsp instant coffee 1 cup water 4 oz butter I tbsp vanilla 1 cup golden syrup |
Grease and flour a cake tin. Combine all dry ingredients Add eggs, water and mix. Melt butter and golden syrup together. Add to main mixture and beat together. Bake in a moderate oven 1 hour to 1 hour 15 mins. Cool and ice/frost . Lemon icing: I cup icing sugar, 2 tsp butter, beat together, add warm lemon juice to preferred consistency. |