Tipsy Ring

tipsy ring

Tipsy Ring

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Servings: 1 cake
Calories: 2717

Ingredients
 

  • 4 oz butter or margarine
  • 4 oz caster sugar
  • 2 eggs
  • 4 oz self-raising flour
  • 1 oz cocoa powder
  • 1 tablespoon instant coffee dissolved in 1 tablespoon boiling water
  • 2 tablespoons brandy

for the glace icing

  • 6 oz icing sugar sifted
  • 1 oz cocoa powder
  • 1 tablespoon instant coffee dissolved in 1 tablespoon boiling water
  • 1 tablespoon brandy

Instructions

  • Grease a 23 cm (9 in) ring tin. Cream together the butter or margarine and sugar until light and fluffy.
  • Gradually beat in the eggs, then carefully fold in the flour, cocoa powder and coffee mixture.
  • Spoon the mixture into the prepared tin and bake in a moderate oven for 40-50 minutes or until a metal skewer inserted into the cake comes out clean.
  • While the cake is still hot, pour 2 tablespoons brandy evenly over it. Leave for 5 minutes, then turn out and cool on a wire rack.
  • For the icing, beat all the ingredients together and drizzle over the top of the cake.

Microwave Tip

  • To soften refrigerator-hard fat for creaming for cakes or for spreading, heat in microwave for 1 - 2 minutes.
Calories: 2717 kcal
Carbohydrates: 406 g
Protein: 38 g
Fat: 110g
Saturated Fat: 66 g
Trans Fat: 4 g
Cholesterol: 571 mg
Sodium: 957 mg
Potassium: 1486 mg
Fiber: 22 g
Sugar: 281 g
Vitamin A: 3311 IU
Calcium: 183 mg
Iron: 11 mg
Dishes Cakes
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