Recipe For Whisky Cake Using Jamesons Recipe
This whisky cake was inspired by our visit to Glenfiddich. There we met a very friendly young man. After we had espresso and cake, he did a great tasting for us. We had a single malt unique to the tasting room and spent some time chatting to him.
Head straight on to the Recipe For Whisky Cake ♥
Dave and I attended an evening with Pernod-Ricard. I intend on writing more about it at a later date. But first I want to tell you about Matthew. Dave started chatting with this young Scottish man. He is from a small village near Dufftown. Dave was telling him about our trip around Scotland. I joined them and we got talking about all the places we have visited. Matthew mentioned he studied in Edinburgh and Tom Kitchin and his restaurant came up. We were reminiscing about our visits to the city. We have eaten at both The Kitchin and at The Scran & Scallie. Matthew told us he lived upstairs from the pub and he could not believe it when I showed him a picture of his front door.
We told him that we had been to Glenfiddich and started our afternoon with coffee and whisky cake before doing an amazing tasting. The coincidence grew when it turned out his brother had conducted the tasting. As an ode to our visit and to make good use of the Jameson’s Caskmates we were given by Pernod-Ricard, I decided to make whisky cake. I am serving it today. My parents are visiting from Johannesburg. My mom did the fondant topping and I sprinkled on some glitter. We have friends joining us for lunch. I need to go and get organized but first let me wish all of you that celebrate, a very blessed Christmas.
Today’s inspiration ♥ Recipe For Whisky Cake ♥ can be found on Lavender and Lime Click To Tweet
Click on the links for conversions and notes. Whisky Cake Save Print Make sure you give the raisins as much time as you can before making this cake All Rights Reserved: an original recipe from Lavender and Lime Ingredients as far in advance as possible (up to one month) 115g seedless raisins 250mls whisky for the cake 114g butter 100g fructose 1 egg 188g gluten free flour 10mls baking powder 5mls bicarbonate of soda 2.5mls ground cardamom 2.5mls ground cinnamon 1.25mls ground allspice Pinch of salt 125g raw almonds, roughly chopped 120mls 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 My Notes My mom used the bottom of the cake for icing. It was topped with a thin layer of jam and then fondant 3.5.3229
Inspiration published on Lavender and Lime December 25:
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