Easy coffee and walnut cake

Total Time: 100

Prep Time: 30

Cook Time: 70

CLASSIC DAMSON SPONGE
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• 350 gram(s) (12oz) butter, softened
• 350 gram(s) (12oz) light brown sugar
• 6 medium eggs, beaten
• 350 gram(s) (12oz) self-raising flour, sifted
• 250 gram(s) (9oz) walnuts, chopped
• 3 teaspoon(s) instant coffee dissolved in 3 tablespoons boiling water, cooled

Method

1. Preheat the oven to gas mark 4/180°C/350°F. Grease and flour a 23cm/9in ring mould tin, 7.5cm/3in deep.
2. In a large bowl, cream the butter and sugar until light and fluffy. Gradually add the beaten eggs, a little at a time, whisking well after each addition. Using a large metal spoon, fold in the sifted flour and the walnuts. Stir in the cooled coffee solution.
3. Spoon the mixture into the prepared ring mould and level it out using the back of a spoon. Place in the oven and bake for 1 hour 10 minutes until risen. The cake is ready when it springs back when pressed lightly with the fingertips and when a skewer inserted in the centre comes out clean. Allow the cake to cool in the tin before serving.
4. Recipe taken from Prima: The Quick and Easy Cookbook (Carlton Books).
   
   CLASSIC DAMSON SPONGE
   MORE MOTHER'S DAY BAKES
   RECIPE FINDER

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