• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Easy
Favorite
This recipe is best with
Anchor Salted Butter

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

  1. Preheat oven to 170°C. Grease and line a 23cm x 16cm x 6.5cm size loaf tin with parchment paper.
  2. Combine (A) in a small bowl and set aside.
  3. 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.
  4. Stir in (A); mix. Mix the walnuts and flour and fold in this mixture in three batches using a large metal spoon.
  5. 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.

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