Scotch Whiskey Cake Recipe

No ratings yet

A rich and buttery cake, filled with grown-up flavors like whiskey, glace ginger and cinnamon.

Prep Time25

Cook Time1

Total Time1 30

Course: cake

Cuisine: Scottish

Servings: people

Calories: 890kcal

Preheat the oven to 350F.
Grease your bundt tin and then lightly dust with flour. Gently knock the sides of the pan and tip any loose flour out.
Cream the butter and sugars until fluffy, then add the eggs, mixing as you add each one.
Tip in the yogurt and vanilla essence, then add the flour, spices and baking powder, and baking soda. Mix until well combined.
Your raisins would have soaked overnight in whiskey. Drain the raisins (save any excess whiskey for the drizzle) and add them to the cake mix along with the ginger pieces stirring gently.
Tip the mixture into the bundt tin and spread until the mixture is evenly distributed.
Bake for approximately 1 hour or until the cake springs back when lightly pressed.

Make the whiskey drizzle by combining the whiskey and brown sugar and stirring well.
Once the cake is cooked, leave to cool in the pan slightly, then tip onto a cooling wire rack.
Poke holes in the top of the cake using a skewer, and then pour the drizzle over whilst still warm. Allow to cool completely.

To make the icing (frosting), put the butter into a heavy-bottomed pan and melt, then, stirring all the time, allow bubbling until it turns golden brown.
Let it cool until just warm, then mix in the icing sugar and whiskey until it forms a smooth paste.
Spoon it on top of your cake and let it drip down the sides a bit.

A simple process of adding the wet to the dry ingredients, you'll love how easy it is to whip up this rich tasting whiskey-flavored cake.