---------- Recipe via Meal-Master (tm) v8.02
       Title: “Irish Coffee” Cake
  Categories: Cakes, Irish, Desserts
       Yield: 4 servings
       4 oz Butter, at room temperature
       4 oz Granulated sugar
       2    Eggs
       4 oz Self-raising flour
       2 T  Coffee essence**
 -----------------------------IRISH COFFEE SYRUP-----------------------------
     150 ml Strong black coffee
       4 oz Sugar (for coffee syrup)
       4 T  Irish whiskey
     150 ml Heavy whipping cream
            Confectioners'sugar to taste
       1 T  Whiskey, or to taste
            Chopped nuts*
   *Or grated chocolate. **This is a concentrated, liquid coffee easily found
   in Ireland, but probably not in the States. I would dissolve 2 T of a good
   instant coffee (Taster’s Choice or something similar) in an equivalent
   amount of water, and use that. -- Grease and flour an 8-inch cake pan
   (preferably a springform cheesecake pan). Preheat oven to 350F. Cream the
   butter and sugar until light and fluffy, then beat in the eggs, adding a
   little flour and beating well after each addition. Stir in the coffee
   essence, and mix thoroughly. Turn the mixture into the prepared pan, and
   bake for 35-40 minutes until springy to the touch. Turn out and cool on a
   wire rack. . To make the Irish coffee syrup, put the coffee and sugar into
   a small pan and bring up to the boil, stirring to dissolve the sugar. Then
   boil for 1 minute. Remove from heat and add the whiskey. . Wash and dry
   the pan the cake was baked in, and return the cooled cake to it: then pour
   the hot coffee syrup all over it. Leave in a cool place for several hours,
   then turn out. Whip the cream until it’s thick, sweeten slightly with
   confectioners' sugar, and add whiskey to taste. Spread the cake with the
   whipped cream and chill for an hour before sprinkling with chopped nuts or
   grated chocolate.