Emma at Glenegedale House in Islay makes this delicious whisky cake to welcome guests to their 5 Star Gold Guest House. Sitting beside a roaring peat fire, guests can enjoy tea and cake while taking in the views of Laggan Bay and westwards to the Irish coast
Laphroaig is Emma’s Malt Whisky of choice but you can use any dram you wish. Laphroaig gives the cake a lovely smoky flavour.
Ingredients
Ingredients
Cake Mix
225g raisins
5 tbs malt whisky
5 tbs water
115g soft brown sugar
2 eggs
225g plain flour
2 tsp bicarbonate of soda
1 tsp mixed spice
Buttercream topping
115g soft butter
225g icing sugar sieved
2 tbs malt whisky
25g chopped walnuts
Method
Method
Pop the raisins, whisky and water in a pan and heat until the steam rises.
Remove from the heat and leave to stand for 30 minutes.
Remove from the heat and leave to stand for 30 minutes.
Cream the butter and the sugar together until light and fluffy.
Beat in the eggs.
Fold in the flour, bicarbonate of soda and mixed spice.
Stir in the raisins and the walnuts.
Mix thoroughly.
Beat in the eggs.
Fold in the flour, bicarbonate of soda and mixed spice.
Stir in the raisins and the walnuts.
Mix thoroughly.
Place in greased or lined 20cm round baking tin and smooth the top.
Cook for 50 minutes at 140 fan oven 160 electric
Leave to cool completely
Make the buttercream by mixing the butter and icing sugar then add the malt whisky
Ice the top of the cake and decorate as you wish with walnuts
Make a cuppa and sit back and enjoy