Name: Moist coffee cake
Yield: serving
Cuisine: Bake
Ingredients: 170.00 g butter or margerine; 160.00 g castor sugar; 3.00 eggs extra-large; 200.00 g flour self-raising; salt pinch; 25.00 ml milk; 70.00 g sugar; 150.00 ml water; 300.00 ml nescafé strong black coffee; 5.00 ml rum essence; breadcrumbs white

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Ingredients (11)

BATTER

170.00 g	butter — or margerine
160.00 g	castor sugar
3.00	eggs — extra-large
200.00 g	flour — self-raising
	salt — pinch
25.00 ml	milk

COFFEE SYRUP

70.00 g	sugar
150.00 ml	water
300.00 ml	nescafé strong black coffee
5.00 ml	rum — essence
	breadcrumbs — white

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease a 20 cm diameter ring cake tin and coat with a sprinkling of fine white breadcrumbs. Cream the butter or margarine and castor sugar together. Add the eggs one by one and beat thoroughly after each addition. Sift the self-raising flour and salt together and fold them into the egg mixture, alternating with the milk. Spoon the batter into the tin and bake for about 40-45 minutes or until a testing skewer comes out clean. Allow the cake to cool for a few minutes in the tin before turning out on a wire rack. Return the cake to the tin once it has cooled completely. Dissolve the sugar in the water and boil uncovered for 2 minutes. Add the coffee and cool the syrup completely. Stir in the rum essence. Slowly pour the coffee syrup over the cake and chill the cake overnight. Carefully turn the cake out just before serving and dust with a little icing sugar.