Instructions: Dissolve instant coffee in boiling water and set aside to cool. Grease 18 cm cake tin and set oven temperature at moderate (340F). Cream butter, add sugar and beat until light. Add eggs one at a time and beat well.

Add vanilla essence, Fold in sifted flour alternately with coffee, milk and chopped walnuts. The mixture is fairly soft.

Spoon into prepared tin and bake in moderate oven 50-60 minutes.

When cool glaze with coffee icing.

Serve with afternoon tea.

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