Scottish Teatime Treats Ideas
Honey and Whisky Cake Recipe
Here is a recipe for a cake which uses two popular Scottish ingredients, that popular Scottish ingredient - whisky! and sweet honey. 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
6 oz butter
3 beaten eggs
8 oz self-raising flour
Measure(to own taste) of Whisky
6 oz soft brown sugar (light brown sugar)
Rind of a small orange, grated
Ingredients for butter Icing:
2 tablespoons clear honey
Juice from a small orange
6 oz icing (frosting) sugar
2 oz butter
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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For US to UK equivalents for food weights and measurements see this rough guide
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