INGREDIENTS

INSTRUCTIONS

1998    
*This is a concentrated, liquid coffee easily found in Ireland, but
probably not in the States. I would dissolve 2 T of a good instant
coffee (Taster's Choice or something similar) in an equivalent amount
of water, and use that. Instructions: Grease and flour an 8-inch cake
pan (preferably a springform cheesecake pan). Preheat oven to 350F.
Cream the butter and sugar until light and fluffy, then beat in the
eggs, adding a little flour and beating well after each addition.  Stir
in the coffee essence, and mix thoroughly. Turn the mixture into  the
prepared pan, and bake for 35-40 minutes until springy to the  touch.
Turn out and cool on a wire rack.  To make the Irish coffee syrup, put
the coffee and sugar into a small  pan and bring up to the boil,
stirring to dissolve the sugar. Then  boil for 1 minute. Remove from
heat and add the whiskey. . Wash and  dry the pan the cake was baked
in, and return the cooled cake to it:  then pour the hot coffee syrup
all over it. Leave in a cool place for  several hours, then turn out.
Whip the cream until it's thick,  sweeten slightly with  confectioners'
sugar, and add whiskey to taste. Spread the cake with  the whipped
cream and chill for an hour before sprinkling with  chopped nuts or
grated chocolate.  Servings: 4  Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Mar 17,

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Nutrition (calculated from recipe ingredients)
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Calories: 1970
Calories From Fat: 1166
Total Fat: 135.5g
Cholesterol: 615.8mg
Sodium: 168.2mg
Potassium: 167.8mg
Carbohydrates: 186.1g
Fiber: 6.7g
Sugar: 113.6g
Protein: 18.3g