Coffee and pecan loaf

A moist, nutty cake that will go very nicely with a mid-morning or mid-afternoon caffeine fix.

Makes 1 loaf | Takes 2 hrs

Ingredients

250g soft butter

250ml (1 cup) soft brown sugar

4 eggs

125ml (½ cup) buttermilk

375ml (1½ cups) cake flour

5ml (1t) baking powder

5ml (1t) ground mixed spice

pinch of salt

60ml (¼ cup) instant coffee granules

250ml (1 cup) pecan nuts, lightly toasted and chopped

For the coffee syrup

310ml (1¼ cups) espresso coffee

250ml (1 cup) soft brown sugar

80ml (1/3 cup) brandy (optional)

double thick cream, to serve

Method

Preheat oven to 160°C. Line a loaf tin with baking paper, leaving a 1cm overhang.

Cream the butter and sugar well, then add the eggs, singly, beating well after each addition. Mix in the buttermilk. Sift over the flour, baking powder, spice and salt, then fold in with the coffee granules and nuts. Spoon into the prepared tin. Bake for about 1¼-1½ hours until a testing needle comes out clean.

For the coffee syrup, heat the coffee and sugar in a pan over medium heat, stirring until the sugar has dissolved. Bring to the boil for 5 minutes. Remove from the heat and mix in the brandy. Pour the syrup slowly over the loaf, as soon as it comes out the oven. Cool in the tin.

Carefully remove the loaf from the pan, using the baking paper overhang. Serve with double thick cream.

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