Coffee, Fruit and Walnut Cake

Guess who has finally got her baking mojo back.....

Yes me!!!

I had a good bake off of a weekend. I baked some fat rascals, which I am planning to share soon, then I made this cake, then went on to make some delicious apple crumble using some homegrown apples, again, this will be shared shortly.

This is a recipe that has evolved. A couple of weeks ago I made a coffee and walnut cake which was delicious, but I wanted to make it into something more so I added some dry fruit and wow it has transformed this cake into something else!

I love it and that is why I am sharing it today!

This is what I did...

Coffee, Fruit and Walnut Cake

Ingredients

125g butter

125g soft dark brown sugar

125g self raising flour

2 eggs

4tspn Camp, coffee and chicory essence

75g chopped walnuts

75g sultanas

25g butter
200g icing sugar
Camp essence

Method

Preheat the oven to 180C

1 - Place the butter and sugar in a bowl and mix together until you have a creamy texture

2 - Add the eggs one at a time with a little flour to prevent curdling

3 - Add the remaining flour to the bowl and mix together thoroughly until you have a smooth mixture

4 - Pour in the Camp coffee and chicory essence and mix thoroughly

5 - Stir in the walnuts and sultanas

6 - Pour the mixture into a lined loaf tin and place in the centre of the preheated oven and bake for 30 - 35 minutes or until thoroughly baked

7 - Once the cake has finished baking remove from the oven and leave to cool for 10 minutes in the tin before removing and leaving to cool completely on a cooling tray

8 - Once the cake has cooled prepare the frosting by beating together the butter and icing sugar

9 - Once you have the desired consistency add a few drops of Camp essence, this can be added according to taste

10 - Cover the cake with the frosting and sprinkle over some chopped walnuts and leave for about 30 minutes before serving, this will allow the frosting to harden

Adding the sultanas completely transforms this classic cake. They add an extra texture and sweetness to the cake that goes perfectly with the coffee and walnuts.

I found that this cake kept well for 5 days when kept in an air tight container. I will admit that the only reason it lasted so long was because the day after I baked was J's birthday so there was a lot of chocolate cake!

This is definitely my favourite cake at the moment. It has been my afternoon treat with a lovely cup of coffee.

What is your favourite classic cake?

Enjoy x

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