Coffee and pecan nut cake recipe

Ingredients

• 250 g softened butter
• 250 g castor sugar
• 5 ml vanilla paste
• 10 ml vanilla essence
• 100 ml filter coffee, cooled
• 300 g cake flour
• 15 ml baking powder
• a pinch of salt
• 5 extra large eggs, whisked
• 100 g pecan nuts, chopped

• 250 g coffee butter icing
• 100 g toasted pecan nuts, chopped

1. Preheat the oven to 180 °C. Grease a 22 cm bundt cake pan.
To make the Coffee Cake
2. Cream together the butter, sugar and vanilla until thick, pale and fluffy. Mix in the cooled coffee. Sift together the dry ingredients and then fold into the creamed mixture. Stir in the eggs and pecan nuts. Pour into the pan and bake for 20–25 minutes.
3. Leave the cake to cool for 5 minutes in the pan, then turn it out onto a wire rack to cool completely. Spread the coffee butter icing over the top of the cake and sprinkle with the toasted pecan nuts.