Whisky and Walnut Christmas Cake

Name: Whisky and Walnut Christmas Cake
Cook time: PT25-30 M
Yield: 1 round sandwich cake
Ingredients: WHISKY AND WALNUT CAKE 50g walnut pieces 50g carrots, grated 1 tsp grated lemon rind 4 tbsp whisky 150g Doves Farm Organic Self Raising White Flour ¼ tsp cinnamon 100g butter 100g caster sugar 3 eggs butter, for tin; WHISKY AND WALNUT FILLING 50g butter 100g icing sugar 1 tbsp whisky 50g ground almonds 50g walnut pieces; WHISKY AND WALNUT TOPPING 16 walnut halves 300g icing sugar 4 tbsp vegetable oil 4 tbsp whisky icing sugar, for dusting

4.1

10 Ratings

25-30 minutes 1 round sandwich cake Vegetarian

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About this recipe:

This is the perfect Christmas cake for whisky lovers! The grated carrots add texture and help to keep this cake moist while the walnuts complement this lovely, boozy cake beautifully.

Equipment:

electric beaters, 2 x 20cm/8″ round baking tins, baking tray, ribbon and mixing bowl

Ingredients:

WHISKY AND WALNUT CAKE
50g walnut pieces
50g carrots, grated
1 tsp grated lemon rind
4 tbsp whisky
150g Doves Farm Organic Self Raising White Flour
¼ tsp cinnamon
100g butter
100g caster sugar
3 eggs
butter, for tin

WHISKY AND WALNUT FILLING
50g butter
100g icing sugar
1 tbsp whisky
50g ground almonds
50g walnut pieces

WHISKY AND WALNUT TOPPING
16 walnut halves
300g icing sugar
4 tbsp vegetable oil
4 tbsp whisky
icing sugar, for dusting

Method:

180°C, Fan 160°C, 350°F, Gas 4

Whisky and Walnut Cake

Measure the walnut pieces into a bowl crushing any large pieces.
Finely grate the carrots and lemon rind into a mixing bowl.
Add the whisky, stir, cover and leave to stand for an hour or overnight.
Pre-heat the oven.
Rub some butter around the inside of two 20cm/8″ round baking tins or insert a baking liner.
Measure the flour and cinnamon into a bowl and set aside.
Chop the butter into a large bowl, add the sugar and beat together until light and fluffy. This is best done with electric beaters.
Break the first egg into the bowl and beat to combine.
Add a couple of spoons of the flour mixture and mix again.
Break the remaining eggs into the bowl beating well after the addition of each.
Sieve the remaining flour into the bowl and mix well.
Tip the grated carrot mixture into the bowl and stir to combine.
Divide the mixture into the prepared tins and smooth the tops.
Bake for 25-30 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
Turn out the cakes onto a wire rack and leave to cool.

Whisky and Walnut Filling

Put the butter into a bowl and beat it until it is light and fluffy.
Sieve the icing sugar into the bowl and beat to combine.
Beat in the whisky.
Add the ground almonds, walnut pieces (crushing any large pieces) and stir to combine.
Spread the mixture on one cold sponge layer and place the second sponge layer on top.

Whisky and Walnut Topping

Lay the walnut halves on a baking tray and toast them for 2-3 minutes until golden brown.
Remove the baking tray and while the walnuts are still warm, dust them with a little icing sugar.
Sieve the icing sugar into a bowl.
Add the oil and whisky and stir to make a smooth spreading consistency.
Spread over the top and sides of the cake.
Press the prepared walnuts onto the topping before it is completely set.
Decorate with a ribbon.

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£2.15

Organic Self Raising White Flour 1kg

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