A Good Whiskey Cake

This Christmas I was given a special gift by my wife. It was my very own whiskey cake. In this particular instance, it was made with 15 year old Glenfiddich whiskey. Let me assure you this fine single malt scotch made an exceptional whiskey cake. I don’t know that I would want to make whiskey cake from such an expensive whiskey all the time, but I am tempted.

It was a reminder to me, though, that I want to spend more time making traditional Scottish foods. I have a good recipe for whiskey cake, given to me by a friend from Glasgow. I wanted to share it with those of you who might want to take a crack a making one yourself. Slainte!

Ingredients:

6 oz self-rising flour (or all-purpose flour with baking powder)

6 oz butter

6 oz soft brown sugar (light brown sugar)

3 beaten eggs

4 tablespoons whisky

Rind of a small orange, grated

Ingredients for butter Icing:

6 oz icing (frosting) sugar

2 oz butter

2 tablespoons clear honey

Juice from a small orange

Toasted flaked almonds as decoration

Method:

Cream the butter and sugar together, add the orange rind and beat in the eggs, one at a time. Whisk until the mixture is pale and fluffy. Sift in half the self-raising flour (or all-purpose flour and baking powder) and pour in the whisky. Fold in to the mixture and sift in the remaining flour and again fold in. Grease two seven inch sandwich tins and divide the mixture between the two, smoothing the tops. Bake for 20/25 minutes in an oven at 375F/190C/Gas Mark 5 until the cake is a light golden color. Turn onto a wire rack to allow it to cool.

Yes, I do plan on using a good single malt Scotch for the first batch. Perhaps, though, I could use something only 10 years old. Here’s to your health and happiness this cold, January day in the Ozarks.

Put the butter, honey and one tablespoon of orange juice in a mixing bowl. Slowly sift in the icing (frosting) sugar and work the mixture till they are all combined. Use half the butter cream as a sandwich between the two halves of the cake and spread the rest smoothly on the top. Add the toasted almonds as decoration.

Ray Province

The Celtic Ozarkian.com

This entry was posted in Celtic Traditions and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*