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