Whisky Cake
Veg CD CBF Scottish 65mins
Makes 1 x 17.5cm/7-inch cake Cold
Vegetarian Cakes Baked Fayre Teatime Scotland
British Europe
Ingredients
For the cake
175g/6oz Butter
175g/6oz Soft Brown Sugar
Grated Zest of 1 Orange
3 Eggs, Beaten
175g/6oz Self Raising Flour
4 tbsp Whisky
For the Butter Icing
175g/6oz Icing Sugar
50g/2oz Butter
2 tbsp Clear Honey
Juice from the Orange
To decorate
Toasted Flaked Almonds
Instructions
1. Preheat the oven to 190C, 375F, Gas Mark 5 and grease two 17.5cm/7 inch
sandwich tins.
2. In a large mixing bowl, cream together the butter and sugar until pale and
fluffy. Add the orange rind and mix well.
3. Add the eggs one at a time, beating well between each addition.
4. Add the flour and whiskey and mix well.
5. Divide the mixture equally between the two tins levelling the tops, then bake
for 20-25 minutes until light golden. Turn out on to a wire rack to cool.
6. Make the butter icing by placing the butter into a large mixing bowl together
with the honey and one tablespoon of the orange juice and mix together.
7. Sift in the icing sugar a little at a time beating the mixture until the
ingredients are well combined.
8. Assembly - Sandwich the cakes together with half of the butter icing then
smooth the remaining butter icing over the top of the cake and sprinkle with the
toasted almonds.
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