Walnut Cake


90g shortening
300g castor sugar
100g whole eggs
225g cake flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3 tbsp instant coffee
120g evaporated milk
3 tbsp lime juice
1/2 cup water
1 tsp vanilla
3/4 cup chopped walnuts

Mocha butter icing:
225g butter
5gm instant coffee
158g sugar
1 tsp vanilla
3/4 cup evaporated milk
walnuts for topping and filling


Preheat oven to 180°C.

Cream shortening and sugar until light and fluffy. Add eggs in two stages. Sift dry ingredients and add inthree stages alternately with liquid. Begin with flour and end with flour. Mix milk and kasturi juice.

Add water. Use this mixture alternately with flour. Add vanilla and chopped nuts. Pour into greased and paper-lined pan. Bake for 45 minutes or until done. When cool, ice with mocha butter icing.

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