Coffee Butter Cake

Ingredients

300g butter
275g castor sugar

Combine in a small bowl

1 tsp vanilla essence
1½ tbsp Tia Maria (Jamaican coffee liqueur)
3/4 tsp instant coffee granules
150g self-raising flour
125g superfine flour, sifted
1/2 tsp baking powder
5 eggs


Method
Line base and sides of a 22cm cake pan with parchment paper. Preheat oven to 170°C.

Cream butter, sugar and vanilla essence until light and fluffy. Beat in eggs one at a time, beating well after each addition. Fold in sifted dry ingredients and stir in combined coffee liqueur mixture. Pour mixture into prepared pan, making a slight hollow in the centre of the batter.

Bake in preheated oven for 1–1½ hours or until cake is golden in colour or cooked through when tested with a skewer.