Posted on: January 25, 2016

I meant to do this one at New Year, but never got round to it.  Anyway, here it is, Whisk(e)y Cake recipe:


220g raisins

160g softened butter

160g brown sugar

160g plain flour

150ml whisky (of your choice)

3 eggs

1 tsp baking powder

A pinch of salt


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)


  1. Pre-heat the oven to 180DegsC 350DegsF Gas 4.  Grease and line one 7″ cake tin.
  2. 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.
  3. Cream together the butter and sugar.  Separate the eggs.
  4. Sift the flour, salt and baking powder into a bowl.
  5. 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.
  6. Slowly add the raisins-and-whisky mixture, alternating with the remaining flour.  Do not over-beat.
  7. In a separate bowl, whisk the egg whites until they’re stiff, and then fold them into the cake mixture, using a metal spoon.
  8. 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.
  9. Bake in the oven for 1-and-a-half hours, or until the cake has risen and the skewer comes out clean.
  10. Leave the cake to cool.
  11. 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.




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