Whisky Cake
Make sure you give the raisins as much time as you can before making this cake
as far in advance as possible (up to one month)
  • 115g seedless raisins
  • 250mls whisky
for the cake
  • 114g butter
  • 100g fructose
  • 1 egg
  • 188g gluten free flour
  • 10mls baking powder
  • 5mls bicarbonate of soda
  • 2.5mls ground cardamom
  • 2.5mls ground cinnamon
  • 1.25mls ground allspice
  • Pinch of salt
  • 125g raw almonds, roughly chopped
  • 120mls whisky (some will come from the raisin whisky)
to soak the raisins
  1. Place the raisins and whisky into a sealable container
  2. Put into a cupboard and leave until you bake the cake
for the cake
  1. Preheat the oven to 175° Celsius
  2. Pour the raisins and whisky into a sauce pan
  3. Bring to the boil, reduce the temperature and leave to simmer for 20 minutes
  4. Strain the raisins, reserving the liquid, and set aside
  5. Top up the liquid to 120mls with whisky
  6. Place the butter into a stand mixer bowl and cream
  7. Beat in the fructose a tablespoon at a time until all has been incorporated
  8. Add the egg and beat until pale and fluffy
  9. Sift together the flour, baking powder, bicarbonate of soda, spices and salt
  10. Fold a third into the butter mixture
  11. Mix in 40mls of the whisky then repeat until all of the ingredients have been incorporated
  12. Fold in the raisins and almonds
  13. Pour the batter into a lined 23cm springform tin
  14. Bake for 55 minutes, remove from the oven and turn out of the tin
  15. Cool on a wire rack before icing
My mom used the bottom of the cake for icing. It was topped with a thin layer of jam and then fondant
Recipe by Lavender and Lime at https://tandysinclair.com/whisky-cake/