Whisky and Honey Cake

Whisky and Honey Cake

An ancient Scotch relative taught me this recipe when I was but a wee slip of a lad. The sort of thing to sit down to after tossing a few cabers and killing a few Englishmen. With a nice cup of tea.

  • 170g (6 oz) self-raising flour
  • 170g (6 oz) butter
  • 170g (6 oz) soft brown sugar
  • 3 eggs, beaten
  • Rind of a small orange, grated
  • 4 tbsp whisky
  • For the icing:
  • 170g (6 oz) icing sugar
  • 55g (2 oz) butter
  • 2 tbsp honey
  • Juice from a small orange
  • 110g (3 oz) toasted almond flakes
  1. Preheat the over to 190C/375F/Gas Mark 5. Mix the butter and sugar together well, 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 flour and add the whisky. Fold into the mixture, and then sift in the remaining flour. Grease two round cake tins and divide the mixture between them, spreading it evenly. Bake in the oven for 20-25 minutes until a light golden colour. Cool on a rack.
  2. For the icing, mix the butter, honey, and a tbsp of orange juice in a mixing bowl. Slowly sift in the icing sugar and stir until they are well mixed. Use half the cream as filling between the two halves of the cake and spread the rest on the top, sprinkling the almonds over it.

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