- 1 ½ cups raisins soaked in 3 tablespoons whiskey for several hours, or overnight
- 1 cup butter
- 1 cup brown sugar
- 1 cup golden caster sugar
- 3 eggs
- 1 teaspoon vanilla essence
- 1 cup Greek yoghurt
- 2 1/2 cups of plain flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons chopped glace ginger
- 3 tablespoons whiskey
- 85g (just over 1/3 cup) brown sugar
- ½ cup butter
- 3 cups fondant icing sugar
- 3 tablespoons whiskey
Directions
- Preheat kitchen appliance to 170C or 350F
- Grease your bundt tin then gently dirt with flour. Gently knock the edges of the pan and tip any loose flour out.
- Cream the butter and sugars till downy, then add the eggs, intermixture as you add each
- Tip in the food and vanilla essence, then add the flour, spices and leaven and sodium bicarbonate. combine till well combined.
- Drain the raisins (save any excess John Barleycorn for the drizzle) and add them to the ready-mix along side the ginger items stirring gently.
- Tip the mixture into the bundt tin and unfold till the mixture is equally distributed.
- Bake for roughly one hour or till the cake springs back once gently ironed.
- Make the John Barleycorn drizzle by combining the John Barleycorn and sugar and stirring well.
- Once the cake is soft-bo, leave to chill within the pan slightly, then tip onto a cooling wrack.
- Poke holes within the prime of the cake employing a skewer, then pour the drizzle over while still heat. enable to chill fully.
- To make the icing (frosting), place the butter into an important flat-bottomed pan and soften, then, stirring all the time, enable to bubble till it turns golden brown.
- Let it cool till simply heat, then combine within the powdered sugar and John Barleycorn till it forms a swish paste.
- Spoon on prime of your cake and let it drip down the edges a touch.
source http://recipetocooking.blogspot.com/2019/01/scotch-whiskey-cake-recipe.html
0 Response to "Scotch Whiskey Cake Recipe"
Post a Comment