Scotch Whiskey Cake

By vealam

Ingredients

• For the whiskey drizzle:
• 1 1/2 cups raisins soaked in 3 tablespoons whiskey for several hours, or overnight
• 1 cup butter
• 1 cup brown sugar
• 1 cup golden caster sugar
• 3 eggs
• 1 teaspoon vanilla essence
• 1 cup Greek yoghurt
• 2 1/2 cups of plain flour
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons chopped glace ginger
• 3 tablespoons whiskey
• 85 g (just over 1/3 cup) brown sugar
• For the icing (frosting):
• 1/2 cup butter
• 3 cups fondant icing sugar
• 3 tablespoons whiskey

Details

Servings 1
Adapted from catchmyparty.com

Preparation

Step 1

Preheat 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 yoghurt and vanilla essence, then add the flour, spices and baking powder and baking soda. Mix until well combined.

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 wrack.

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 to bubble 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 on top of your cake and let it drip down the sides a bit.