Scotch Whiskey Cake Recipe

  • 1 ½ cups raisins soaked in 3 tablespoons whiskey for several hours, or overnight
  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup golden caster sugar
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 1 cup Greek yoghurt
  • 2 1/2 cups of plain flour
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons chopped glace ginger
For the whiskey drizzle:
  • 3 tablespoons whiskey
  • 85g (just over 1/3 cup) brown sugar
For the icing (frosting):
  • ½ cup butter
  • 3 cups fondant icing sugar
  • 3 tablespoons whiskey


  • Preheat kitchen appliance to 170C or 350F
  • Grease your bundt tin then gently dirt with flour. Gently knock the edges of the pan and tip any loose flour out.
  • Cream the butter and sugars till downy, then add the eggs, intermixture as you add each
  • Tip in the food and vanilla essence, then add the flour, spices and leaven and sodium bicarbonate. combine till well combined.
  • Drain the raisins (save any excess John Barleycorn for the drizzle) and add them to the ready-mix along side the ginger items stirring gently.
  • Tip the mixture into the bundt tin and unfold till the mixture is equally distributed.
  • Bake for roughly one hour or till the cake springs back once gently ironed.
  • Make the John Barleycorn drizzle by combining the John Barleycorn and sugar and stirring well.
  • Once the cake is soft-bo, leave to chill within the pan slightly, then tip onto a cooling wrack.
  • Poke holes within the prime of the cake employing a skewer, then pour the drizzle over while still heat. enable to chill fully.
  • To make the icing (frosting), place the butter into an important flat-bottomed pan and soften, then, stirring all the time, enable to bubble till it turns golden brown.
  • Let it cool till simply heat, then combine within the powdered sugar and John Barleycorn till it forms a swish paste.
  • Spoon on prime of your cake and let it drip down the edges a touch.

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