175g/6oz Odlums Self Raising Flour

175g/6oz Butter or Margarine

175g/6oz Cater Sugar

Level Teaspoon Baking Powder

2 Tablespoons Coffee dissolved in 2 Tablespoons of hot water

3 Eggs


150ml/ 1/4pt Strong Black Coffee

125g/4oz Sugar

3 to 4 Tablespoons Whiskey


170ml Carton Cream

1 Tablespoon Whiskey

Flake Bar (crushed)



  1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line a 20cms/8” deep cake tin.
  2. Put all the ingredients for the cake into a large mixing bowl and beat until mixture is smooth. Transfer to the prepared tin and bake for about 40 minutes until risen and when gently pressed the cake ‘springs’ back.
  3. Remove from tin and leave on a wire tray to cool. Wash and dry cake tin.
  4. Dissolve the sugar slowly in the coffee, boil for one minute then, remove from heat and stir in the whiskey.
  5. When cake is cold return cake to the clean tin, pour coffee syrup over the cake and allow to ‘stand’ for a few hours.
  6. Whip the cream and stir in the whiskey, remove the cake from the tin and cover with the whipped cream. Chill in the fridge. Sprinkle with the crushed Flake bar.