Cream butter & sugar. Beat in eggs a little each time and lastly fold in sifted flour & salt, with a metal spoon. Turn mixture into a greased ring mold tin & bake 25-30 minutes to 190 degrees. When cake is cooked take out of oven, remove from tin & allow to cool. When cold return to tin. Mix coffee, sugar rum/brandy & pour slowly over the cake distributing well. Remove from tin. Whip cream with icing sugar & vanilla.
—Maria Zamperoni