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 cakeas a wonderful alternative to a traditional Christmas cake.
Ingredients
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
Method
- 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.