My former boss was from Adelaide, and she looovveed to cook, bake and try new restaurants. She knew I did, too, so she always shared typical Australian things with me, like the Green and Gold Cookery Book, or the book that this week’s recipe came from, the South Australian Country Women’s Association Calendar of Cakes: A Cake a Day for 365 Days. And I shared things with her, like Junior League Cookbooks from regions of the US with very typical cuisines (like New England, the West, Texas, the South). We had a bit of a recipe swap going on when she was my boss.
This week’s recipe is a bit of a cheat because it is the recipe for November 4th, instead of the November 11th recipe; however, the November 11th recipe required a cup of yeast, and I don’t know where to get that. So we must thank Mrs. S. A. Kelly from Port Victoria in South Australia for her Coffee-Flavoured Cake contribution to the Calendar of Cakes. The original recipe, which I’ve copied below, calls for this to be made in layers and then filled with whatever icing/cream you’d like, and I can think of TONS of things — like a wonderful chocolate whipped cream or something hazelnut-ty — that would be divine with this. However, I went the simple route and made individual 3 oz. cakes because I can easily freeze them.
If you’ve read my book reviews at MattBites.com, you know that I love old community-sourced cookbooks for what they tell us about the time periods when the recipes were produced. I love learning about great ones, so if you know of a school, church, junior league or any other community-sourced cookbook that you’d passionately recommend, leave me a tip! — Kristina
Read the full post after the jump!
- 4 oz butter (1 stick)
- 3/4 cup sugar
- 2 eggs
- 2 good tablespoons treacle (or molasses)
- 2 cups self-rising flour (or make your own with 1.5 teaspoons baking powder + 1/2 teaspoon salt per cup of all-purpose flour)
- pinch of salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/2 to 3/4 cup strong coffee
1. Cream butter and sugar, and add eggs one at a time. Beat well, and add treacle.
2. Fold in thoroughly sifted dry ingredients alternately with black coffee.
3. Fill two greased 8-inch sandwich tins (regular round cake pans).
4. Bake in a moderate oven for 25 to 30 minutes (I did it at 350ºF/180ºC). Leave in tins for a while.
5. When cool, fill and ice as desired.
— MRS S. A. KELLY (Port Victoria)