07 March, 2012

Irish Coffee Bundt Cake

Irish Coffee Bundt Cake ingredients
Makes about 12 servings
For cake:
1/2 cup butter or margarine
1/2 cup fine sugar
1 cup all purpose flour
1 tsp baking powder
2 tsp instant coffee dissolved in 2 Tbsp hot water
2 eggs

For syrup:
2/3 cup fresh, strong coffee
1/2 cup fine sugar
3 Tbsp Irish whiskey

For topping:
2/3 cup whipping cream
1 heaping Tbsp confectioner's sugar
1 Tbsp Irish whiskey

For garnish:
Chopped hazelnuts
Grated chocolate

Notes:

Directions
Preheat oven to 350°F. Butter an 8-inch Bundt pan and coat well with flour (or spray lightly with non-stick cooking spray).

Make the cake:  In a bowl, cream together the butter and sugar; add the eggs one at a time.

Sift the flour and baking powder; fold in 2/3 of it. Add the 2 Tbsp strong coffee; fold in the remaining flour.

Place batter in the prepared cake pan and bake in a pre-heated oven for 35 to 40 minutes. Test with a toothpick. Cake is done when toothpick comes out clean.

When cake is done, turn out onto a wire rack to cool.

Make the syrup: Heat sugar in coffee until completely dissolved; boil rapidly for one minute. Remove from heat; beat in the whiskey.

Return the cooled cake to well-washed and dried pan. Pour the syrup over the top of the cake; set it aside to soak for several hours.

Make the topping:  Beat all of the ingredients.

Just before serving:  Turn the cake out onto a serving plate.  Decorate with cream and chopped hazelnut or chocolate shavings and serve.


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Bailey's Irish Cream Bundt Cake

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