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You are here: Home > Recipes > Whisky and Walnut Christmas Cake

Whisky and Walnut Christmas Cake

Doves Farm recipe

Our recipe

Servings

Unit of measurement

Ingredients

50 gWalnuts
50 gCarrot
1 Lemon Rind (grated)
4 tbspsWhisky
100 gCaster Sugar
100 gButter
3 Eggs
¼ tspCinnamon
150 gSelf-Raising Wholemeal Flour or
150 gSelf Raising White Flour
100 gIcing Sugar
50 gGround Almonds
50 gWalnuts
1 tbspWhisky
60 gButter

Method

  1. Chop the walnuts and put them in a bowl.
  2. Grate the carrots and add to the bowl together with the lemon rind.
  3. Add 4 tablespoons of whisky to the bowl, then cover and leave overnight.
  4. Beat together the caster sugar and butter until light and fluffy.
  5. Beat in the eggs, cinnamon and flour.
  6. Mix in the walnut & carrot mixture.
  7. Divide the mixture between two oiled & lined 20cm/8”round tins.
  8. Bake in a pre-heated oven for 25/30 minutes.
  9. Cool the cakes on a wire rack.
  10. To make filling cream together butter, icing sugar and ground almonds.
  11. Mix in the chopped walnuts and remaining whisky.
  12. Spread the mixture on one sponge layer and place the second sponge layer on top.
  13. To make the icing put the icing sugar in a bowl add the whisky and oil to make a paste.
  14. Spread the paste over the top and sides of the cake.
  15. Lightly toast some walnut halves, sprinkle with icing sugar and press them into the icing before it sets.


Oven Temperature
180°C/Fan160°C/350°F/Gas 4

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