Scottish Whisky Cake

Until Scotty and myself have finished writing our Scotland blog, enjoy this sweet teaser in the meantime

Scottish Whisky Cake

On our trip through Scotland, we stopped at the Talisker Distillery for a coffee and cake break. Of course, we had to taste their Whisky Cake which was delicious!

They also sold a booklet with Whisky Recipes, I bought it as there are a few interesting recipes in there which I want to try.





Here’s my altered version of the Whisky Cake recipe:

Cake or Brownie pan, 20cm

250g flour
250g grated almonds
200g raisins
110g sugar
120g butter
2 eggs
Whisky (me: 14 years Arran Single Malt)
1 teaspoon grated orange zest
1 teaspoon ground cinnamon
1 teaspoon mixed spice (if you cannot find it, use ground ginger and nutmeg)
60g icing sugar

Over night, leave the raisins soaking in 3-4 tablespoons of the Whisky.
Preheat the oven to 180c.
Melt the butter in a pan. Mix all the dry ingredients including the spices together, add butter and eggs. Beat well. Add the orange zest and the raisins including any remaining Whisky from the raisins’ overnight “bath”.
Stir well together. Should the dough be too dry, add a sip of Whisky. Fill the buttered pan and bake for 45mins checking with a skewer. Let the cake cool for a moment.
For the topping, mix the icing sugar with 3-4 tablespoons of Whisky and some water until smooth and spread evenly on the cake. Simple but very tasty!

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