Dooley’s Coffee Break Cake
This will be the best break you can deserve during a busy week.
- 125 g butter
- 1 cup sugar
- 2 egg
- 1 cup Dooley´s Original Toffee Cream Liqueur
- 2 cup plain flour
- 4 tsp baking powder
- 1 tbs icing sugar to decorate
Melt butter in saucepan large enough to mix all ingredients. Remove from heat and add sugar and eggs. Mix to combine and stir in liqueur. Sift flour and baking powder into mixture and fold in. Line the bottom of a 20 cm cake pan with baking paper and pour in mixture. Bake at 180C for 45 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes before turning out onto a cooling rack. Sift a small amount of icing sugar on top and serve warm or cold.