Here is a recipe for a cake which uses that popular Scottish ingredient - whisky! Use blended whisky, rather than malt (the latter is too good to be used in cooking) and the quantity used is very much subject to personal preference...
| Ingredients |
- 6 oz self-raising flour (or all-purpose flour with baking powder)
- 6 oz butter
- 6 oz soft brown sugar (light brown sugar)
- 3 beaten eggs
- 4 tablespoons whisky
- 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
| Method |
Cream the butter and sugar together, add the orange rind and beat in the eggs, one at a time. Whisk until the mixture is pale and fluffy. Sift in half the self-raising flour (or all-purpose flour and baking powder) and pour in the whisky. Fold in to the mixture and sift in the remaining flour and again fold in. 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/190C/Gas Mark 5 until the cake is a light golden colour. Turn onto a wire rack to allow it to cool.
Put the butter, honey and one tablespoon of orange juice in a mixing bowl. Slowly sift in the icing (frostingsugar 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. Add the toasted almonds as decoration.
