Butter - 60 gm
Brown Sugar - 90 gm
Egg - 1 and 1 Egg yolk
Baking Powder - 1 1/2 tsp
Coffee essence - 1 tbsp
For the Sauce:
1/2 pint milk
Castor or granulated sugar - 90 gm
Put the milk and white sugar in a pan, heat until the sugar is dissolved, and leave to cool.
Cream the butter and brown sugar, and the beaten eggs gradually, and beat in well.
Fold in the flour and baking powder, and the sauce, and lastly the coffee essence.
Bake in a fairly hot oven for about 1 hour ice the top with coffee glace icing or coffee butter icing or cut the cake across once or twice and fill with coffee butter icing and ice all over with coffee glace icing.
Decorate with walnuts. If coffee butter icing is used for the top, put a little in a forcing bag with a rose squeezer and pipe designs on the top.
For Coffee Glace Icing:
Use strong black coffee instead of warm water when mixing the icing.