I should really call this a twice baked bundt as it had two bakes in the oven following a soggy bottom and liquid centre incident! Always hard to get the timings spot on when you are using a new cake tin for the first time. This recipe is ridiculously easy and comes from the always reliable Odlums Ireland website. One mixing bowl is all you need and it can be done by hand or in your mixer.
You will need;
175g self raising flour
175g margarine, room temperature
175g caster sugar
4tbsp of cooled fresh coffee
50g chopped walnuts
100g icing sugar sieved, mixed with1-2tbsp of cooled fresh coffee until required consistency is achieved.
Preheat oven to 180 degrees.
Grease and flour a bundt tin, make sure to shake away excess flour.
Place all ingredients for the cake into the bowl and mix.
Pour into the tin and bang gently on counter top to even out.
Place in oven for 30 mins or until a skewer comes out clean.
Allow to cool in the tin before turning out.
Place on a serving dish before drizzling with the coffee icing.
Slice, serve and enjoy.