| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1 1/4 |
c |
Sugar |
| 4 |
|
Eggs |
| 1/2 |
c |
Brewed coffee |
| 2 1/4 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Vanilla |
| 1/2 |
ts |
Mace |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:26:20 +0200
From: the1edr@cabell.vcu.edu (Erica D. Rodgers)
Source: The Coffee Book by Christie and Thomas Katona
Preheat oven to 325 degrees F. Using an electric mixer, cream butter and
sugar until light and fluffy. Add eggs, beating well after each addition.
Add coffee and vanilla. Sift dry ingredients together and add to creamed
mixture. Pour into a well greased 9 x 5 inch loaf pan which has been lined
with parchment paper on the bottom. Bake for 1 hour and 25 minutes or until
cake tests done. Cool in pan for 15 minutes and then turn out on a rack to
cool completely.
Now for my changes: I used a gourmet flavored coffee to make the brewed
coffee with. The flavor that I used was buttered rum. In place of the
vanilla (I thought it would clash with the rum coffee) I used Myer's
Original Spiced Rum. Also, since I didn't have any mace on hand, I used
nutmeg instead. All in all, it turned out well.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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