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Scottish Recipes - Honey and Whisky Cake

Here is a recipe for a cake which uses that popular Scottish ingredient - whisky! It is better to use blended whisky, rather than malt, with the quantity used being very much according to personal preference. Bear in mind that it should be a subtle flavouring not an alcoholic drink!!.

Honey and Whisky Cake

8 oz self-raising flour
6 oz butter
3 beaten eggs
Measure(to own taste) of Whisky
6 oz soft brown sugar (light brown sugar)
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 (if desired)


Cream the butter and sugar together, adding the orange rind. Beat in the eggs, one at a time into the mixture. Whisk until the mixture is pale and fluffy. Sift in half of the self-raising flour and pour in the whisky. Fold into the mixture and sift in the remaining flour, folding this also.

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/ until the cake is a light golden brown colour. Turn onto a wire rack to allow it to cool.
For the icing:

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.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide