Thursday 1 October 2015

Spiced Whisky Bundt Cake

Spiced Whisky Bundt Cake
My grandad loves whisky. He has a Bell's every night, and he's pretty fit for an 84 year old! I like to make him a cake for his birthday, and try to do something different every time. So I sat and had a think; what does Bob like...? It had to be a whisky bundt. The texture lends itself so well to something warming and spicy, so I ran with that.

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.

Spiced Whisky Bundt Cake
Bob with his cake
  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 1/2 tsp lemon extract
  • 350g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 2 tsp ginger
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 250ml lemon yoghurt 
  • 150g sultanas
  • Zest of 1 small orange
  • 100ml whisky 
  • 500g icing sugar
  • 4 tbsp runny honey

  1. Overnight: Soak the sultanas in 50ml whisky topped up with hot water so it just covers the fruit. Cover in cling film.
  2. Next morning: drain the sultanas.
  3. Preheat the oven to gas 3/160 c
  4. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter and dust with flour.
  5. Cream the butter and sugar until pale and fluffy.
  6. Add the eggs one at a time, beating well after each addition. 
  7. Add the lemon extract and the orange zest.
  8. In a separate bowl, measure out the flour, bicarbonate of soda, salt and spices.
  9. Pour the yoghurt into a jug, and add 3 tbsp of the whisky.
  10. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
  11. Give everything a quick mix on a low speed for about 10 seconds.
  12. Stir in the sultanas.
  13. Pour the mix into your prepared tin. 
  14. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  15. Leave the cake to cool for ten minutes before removing from the tin.
  16. When completely cool, mix the icing sugar with the remaining whisky and honey. Add a little water to make your icing of pouring consistency. 
  17. Tip it over your cake.
Where to buy this stuff:
Cake Release

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.

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