Coffee Walnut Layer Cake
From Frenlite cookery book, 1950
To give a sharp edge to the top icing, tie a band of stiff paper around the top, pour on the icing, allow to set, then remove the paper.
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 3. The excerpt below is the record exactly as published.
COFFEE WALNUT LAYER CAKE For the cake: 6 oz. ‘‘Frenlite’’ Self-Raising Flour 3 Eggs 5—6 oz. Margarine or Butter 1 oz. Chopped Walnuts 6 oz. Caster Sugar Cream fat and sugar until soft and light. Beat eggs well. Add eggs and flour alternately to the fat mixture. Lastly add nuts. Put into two 74-8-in. greased and floured sandwich tins and bake for approxi- ately? 25 minutes at Mark 4-5 or 375—-400°F. When cold split each cake and fill with the following. Coffee Butter Icing Cream 4 oz. margarine or butter with 6 oz. sieved icing sugar. Gradually beat in a tablespoonful coffee essence or a dessertspoon powdered coffee. For the top of the cake Mix approximately 6 oz. icing sugar
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