Coffee and Walnut Loaf Cake

There's something about a simple, lightly adorned coffee cake. Its grown-up dark bitterness seems to command attention more maturely than any chocolate cake, and the essential addition of walnuts adds some great crunch. These make the cake a highly, highly sophisticated proposition, suitable even for coffee-phobes (like myself). That isn't it's only advantage: baking this in a loaf cake (although this mixture would be great for baking in two round tins and sandwiching in coffee buttercream, but don't drench to cakes so heavily in syrup or you could forgo the syrup althogether with rich buttercream around) makes it far more suitable for travel, and it is a great excuse for buying the wonderful camp coffee extract. If you can't find it, use some very strong coffee made with instant granules, or indeed real coffee.
1)Preheat the oven to 175 degrees Celsius. Take 200g unsalted butter and 125g cream cheese out of the fridge to soften (and 3 eggs if you keep them in the fridge) , and line a loaf tin with greased foil or baking parchment spritzed lightly with spray oil or melted butter.
2)Beat the butter and cream cheese with 200g plain flour, 225g golden caster or light muscovado sugar, 3 tbsp camp coffee essence, 2 tsp ground coffee beans, 2 tsp baking powder, 3 eggs and 2 tsp vanilla extract. When entirely smooth and light, fold in 150g chopped walnuts, then slowly beat in 100ml hot water, to loosen the batter.
3)Pour into the tin and bake for about 40 minutes, until a skewer inserted comes out clean. In the meantime, prepare a coffee syrup to drench the cake in. Dissolve 200g brown sugar into 100ml water, then add 2 tsp instant coffee granules. Bring to the boil and bravely let it burn, until thick and treacly.
4)Remove the cake and immediately pierce it with a piece of raw spaghetti (or a fine skewer if you're basic) and then soak ALL, yes all, of the syrup through the sponge. Sprinkle with crunchy demarara sugar. Leave to cool before slicing, or packaging and taxiing.