Tipsy Ring
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