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.