I added some juicy sultanas, which I soaked in a mixture of hot water and my grandad's favourite tipple overnight. Because it's boozy, fruity and a bit spicy, this would make a lovely alternative to Christmas cake too.
The day after he brought be a slab to try. I asked if he liked it... 'Aye lass, it had whisky in it so it was belting!' My work here is done.
|Bob with his cake|
- Overnight: Soak the sultanas in 50ml whisky topped up with hot water so it just covers the fruit. Cover in cling film.
- Next morning: drain the sultanas.
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter and dust with flour.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the lemon extract and the orange zest.
- In a separate bowl, measure out the flour, bicarbonate of soda, salt and spices.
- Pour the yoghurt into a jug, and add 3 tbsp of the whisky.
- Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
- Give everything a quick mix on a low speed for about 10 seconds.
- Stir in the sultanas.
- Pour the mix into your prepared tin.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.
- Leave the cake to cool for ten minutes before removing from the tin.
- When completely cool, mix the icing sugar with the remaining whisky and honey. Add a little water to make your icing of pouring consistency.
- Tip it over your cake.
Nordic Ware Anniversary Tin
Bells Scotch Whisky Miniature
Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.