Ingredients Jump to Instructions ↓

  1. 200 g raisins

  2. 100 ml whisky

  3. 150 g creme fraiche

  4. 150 ml vegetable oil

  5. 3 eggs , beaten

  6. 250 g plain flour

  7. 1 tbsp baking powder

  8. 150 g light muscovado sugar

  9. 50 g crystallised ginger , chopped

  10. 75 g butter , softened

  11. 150-200 g icing sugar about 1 tsp whisky fine strands lemon zest , and icing sugar to decorate

Instructions Jump to Ingredients ↑

  1. Whisky and ginger cake Method 1. Preheat the oven to 180C/160C fan/gas 4. Grease and line the base of a 24cm round cake tin.

  2. For the cake: Put the raisins in a heatproof bowl. Warm the whisky in a small pan then pour it over the raisins, adding a little boiling water if needed so they are just covered. Leave to soak for 10-15 minutes.

  3. Put the whisky raisins, crème fraiche, vegetable oil and eggs into a bowl and mix together. Tip in the flour, baking powder and light muscovado sugar and mix again until well combined, without overbeating, then stir in the ginger and raisins. Spoon the cake mixture into the tin and level the surface. Bake for 40-50 minutes or until risen and cooked through - to check if done, insert a skewer into the centre of the cake and when removed it should come out clean. If not, bake a little longer. Remove from the oven and leave to cool slightly in the tin before turning out onto a wire rack to cool completely.

  4. For the icing: beat together the butter and 150g of the icing sugar, beating in enough of the rest to make a smooth, fluffy icing. Mix in enough whisky to taste, along with more icing sugar if necessary so its spreadable. Spread the icing onto the cold cake and decorate with lemon zest and a dusting of icing sugar.


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