This recipe is best with
Recipe Ingredient
- 250g butter
- 225g castor sugar
- 4 eggs
- (A):
- 1 tsp vanilla essence
- 1 tbsp rum liqueur
- 1 tbsp Kahlua (coffee liqueur)
- 1 tbsp coffee emulco (coffee essence)
- 1 tbsp UHT milk
- Mixed and sifted twice:
- 225g self-raising flour
- 1 tsp cinnamon powder
- 125g toasted walnuts, coarsely chopped
Instructions
- Preheat oven to 170°C. Grease and line a 23cm x 16cm x 6.5cm size loaf tin with parchment paper.
- Combine (A) in a small bowl and set aside.
- Cream butter until soft. Add the sugar and continue beating until the mixture is light and fluffy, then add in eggs, one at a time, beating well after each addition. Mix sifted flour with chopped walnuts.
- Stir in (A); mix. Mix the walnuts and flour and fold in this mixture in three batches using a large metal spoon.
- Turn out batter into prepared loaf tin and bake in preheated oven for 1 hour 10 minutes or until cake is well-risen and light golden-brown in colour. When cake is done, remove from oven and leave in the tin for 10-15 minutes before turning out to cool on a wire rack.
