Walnut Whisky Spice Cake Recipe

Walnut Whisky Spice Cake Recipe

Whisky Spice Cake

Prep Time ~ 45 mins Cooking Time ~ 70 mins
Approx Cost ~ £3.45 Difficulty ~ Easy
Freeze ~ No Serves ~ 12-16 slices

Tip ~ We can highly recommend this cake as a wonderful alternative to a traditional Christmas cake.


225g / 8oz raisins

5 tbsp whisky

5 tbsp water

115g / 4oz butter, softened

115g / 4oz soft light brown sugar

2 eggs

Sieve together: 225g/8oz plain flour and 1 tsp bicarbonate of soda and 1 tsp ground mixed spice

115g / 4oz walnut pieces, roughly chopped


For the buttercream filling:

115g / 4oz butter, softened

225g / 8oz icing sugar, sieved

2tbsp whisky

25g / 1oz walnut pieces, roughly chopped



  • Place the raisins, whisky and water in a small saucepan and heat until steaming; then remove from the heat and leave to stand for 30 minutes
  • Cream the butter and sugar together until light in colour and fluffy. Beat in the eggs.
  • Fold in the flour, bicarbonate of soda and the spice. Stir in the raisins and any remaining liquid; add the walnuts and mix thoroughly.
  • Place the mixture in a greased and lined 20cm / 8 inch round cake tin, smooth the top.
  • Bake at Gas 3, 160C (fan 140C) for 50 - 70 minutes until golden and firm to the touch.
  • Remove the cake from the oven and leave it in the tin for 10 minutes before placing on a wire rack to cool.
  • To make the buttercream; beat together the butter and icing sugar until creamy. Stir in the whisky and the walnuts.
  • Cut the cake in half through the middle and then sandwich the two halves together with the buttercream. Spread the remainder on the top and sides.
  • Store in an air tight container.