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Coffee and Walnut Cake

Ingredients:

175g/6oz Odlums Self Raising Flour
175g/6oz Margarine (at room temperature)
175g/6oz Caster Sugar
3 Eggs
4 tablespoons Instant Coffee (dissolved in 1 tablespoon of boiling water, then cooled)
50g/2oz Chopped Walnuts (optional)

Icing/filling

125g/4oz Icing Sugar (sieved)
50g/2oz Butter or tubbed Margarine (at room temperature)
1 tablespoon instant coffee (dissolved in 1 teaspoon of boiling water, then cooled)
Decoration
A few whole Walnuts

Notes:

This recipe can be made in:

2 x 18cm/7" Sandwich Tins
1x 2lb Loaf Tin (23cm x 11cm x 7cm/9" x 4" x 3" approx.)
23cm/9" Ring Tin

Method:

1. Grease and base line the tin or tins with greaseproof paper.Pre-heat oven to 180°C/350°F/Gas 4.
2. Place all the ingredients for the cake --- flour, margarine, sugar, eggs, coffee and walnuts (if used) into a mixing bowl.
3. Beat all ingredients together until mixture is smooth.
4. Transfer to the prepared tin or tins and bake as follows:
5. Place Sandwich tins, in upper shelf position, for 30 minutes approx
6. Place 2lb Loaf tin, in central oven position, for 50 minutes to 1 hour approx
7. Place Ring Tin, in central position, for 30 minutes approx.
8. Cake is baked when top is gently pressed and it springs back.
9. Remove from tin and cool on a wire tray.

To Make icing /filing:

1. Beat all ingredients together until smooth and use to sandwich the cake or for topping or both!