JANUARY WHISKY CAKE RECIPE
Posted January 25, 2016on:
I meant to do this one at New Year, but never got round to it. Anyway, here it is, Whisk(e)y Cake recipe:
160g softened butter
160g brown sugar
160g plain flour
150ml whisky (of your choice)
1 tsp baking powder
A pinch of salt
FOR THE ICING:
100g icing sugar
100g Philly cheese (if you prefer very sweet icing, then just use 200g of icing-sugar, and don’t bother with the soft cheese)
Juice of 1 lemon (or 1 satsuma in my case, as I had no lemons)
- Pre-heat the oven to 180DegsC 350DegsF Gas 4. Grease and line one 7″ cake tin.
- Place the raisins in a bowl, and pour the whisky over them. NB: It is recommended that you do this the day before, but I made mine at the last moment, and I just left the raisins to soak whilst I did the mixture.
- Cream together the butter and sugar. Separate the eggs.
- Sift the flour, salt and baking powder into a bowl.
- Add the egg yolks into the butter and sugar mixture one-by-one, alternating each time with a spoonful of flour. Beat well after each addition.
- Slowly add the raisins-and-whisky mixture, alternating with the remaining flour. Do not over-beat.
- In a separate bowl, whisk the egg whites until they’re stiff, and then fold them into the cake mixture, using a metal spoon.
- Transfer the mix to the prepared cake tin. If, like me, you have a fast oven, you may want to cover the tin with aluminium foil, to stop the top of the cake burning.
- Bake in the oven for 1-and-a-half hours, or until the cake has risen and the skewer comes out clean.
- Leave the cake to cool.
- To make the icing: sift the icing-sugar into a bowl, add the Philly, and the lemon/orange juice. Add some warm water (be very sparing with this) if the icing needs to be made a bit more runny. Then spoon the icing over the cake, and let it run down the sides.