Whisky, date and walnut cake

Whisky, date and walnut cake

By
From
Bake and Decorate
Makes
12 slices
Photographer
Laura Edwards

Whisky and shortbread may be Scotland’s greatest culinary exports and, due to my Scottish roots, both have found their way into this book. If you can sneak in a splash of malt whisky it will make it extra special. You’ll need to start the cake the day before, to plump up the fruits in whisky.

Ingredients

Quantity Ingredient
100g glace cherries, halved
140g dates, stoned and quartered
90ml whisky, plus a couple of tablespoons more to feed the cake
150g unsalted butter, softened, plus more for the tin
250g walnuts, plus 5 more half-walnuts for decoration
150g dark muscovado sugar
1 orange, finely zested
1 unwaxed lemon, finely zested
2 tablespoons ground almonds
3 eggs, lightly beaten
1 tablespoon black treacle
225g self-raising flour, sifted
40ml milk

To decorate

Quantity Ingredient
Marzipan criss-cross

Method

  1. The day before, place the cherries and dates in a bowl and pour on the whisky. Mix well, cover with clingfilm and leave overnight.
  2. Preheat the oven to 140ºC. Butter a large (30 x 11 x 6.5 cm) loaf tin, or a 20 cm diameter, 7.5 cm deep, round tin, or a 20 cm square tin, and line with baking parchment. Wrap the tin with a collar of brown paper tied with string. This will protect the edges from scorching in the oven.
  3. Roast the walnuts on a baking sheet in the oven for 10 minutes – watching so they don’t burn – then roughly chop. Using an electric mixer, or a large bowl and wooden spoon, cream together the butter, sugar and zests for a good 5 minutes until light and fluffy. Next, add the ground almonds, then gradually beat in the eggs, mixing thoroughly between each addition. Add the treacle, then fold in the flour. Finally, very gently fold in the nuts, cherries and dates, along with any whisky that has not been absorbed. Add enough milk to give the mixture a dropping consistency.
  4. Spoon the mixture into the tin, level with a palette knife, decorate with the remaining walnuts and place in the oven. Bake for about 1 ½ hours, or until a skewer inserted into the centre comes out clean.
  5. Remove from the oven and leave the cake to cool in the tin. When completely cold, prick with a fine skewer and drizzle in the extra whisky. Wrap the cake in baking parchment, then in foil, and store for up to a month.
Tags:
Baking
Cakes
decorating
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again