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Whisky and Walnut Christmas Cake

Makes 1 cake

This is the perfect Christmas cake for whiskey lovers! The walnuts complement this lovely and boozy cake beautifully. 

Free from Soya
Vegetarian

Ingredients

Change Quantities:
  • 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
  • FILLING
  • 50g butter
  • 100g icing sugar
  • 50g walnut pieces
  • 50g ground almonds
  • 1 tbsp whisky
  • TOPPING
  • 16 walnut halves
  • 300g icing sugar
  • 4 tbsp vegetable oil
  • 4 tbsp whisky
  • icing sugar for dusting

Cake

  1. Measure the walnut pieces into a bowl crushing any large pieces.
  2. Add the grated carrot, lemon rind and whisky, stir, cover and leave to stand for an hour or overnight.
  3. Line two 20cm/8" round baking tins with parchment and pre-heat the oven.
  4. Measure the flour and cinnamon into a bowl and set aside.
  5. Put the butter and sugar into a large bowl and beat together until light and fluffy. This is best done with electric beaters.
  6. Beat in the eggs one at a time.
  7. Tip the prepared carrot mixture into the bowl and stir to combine.
  8. Sieve the prepared flour into the bowl and mix well.
  9. Divide the mixture into the prepared tins and smooth the tops.
  10. Bake for 25-30 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
  11. Turn out the cakes onto a wire rack and leave to cool.

Filling

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

Topping

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

Equipment

Electric beaters, 2 x 20cm/8" round baking tins, baking tray, ribbon, mixing bowl and parchment paper

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25-30 minutes
I made this absolutely delectable cake for Christmas 2019 and have had to promise to make it every year to come, never have walnuts and whiskey come together to make such a moist ambrosia of taste! Thank you.
By Honor Maughan
30 Mar 2020
Used dairy free spread as lactose intolerant. Easy to make. Didn't rise as much as expected from photograph. Tasted fine. Did not dust as felt it would be sweet enough with filling and topping.
By Missy Hall
30 Mar 2020
Lovely cake... however... the topping icing was very sweet and dominated the flavour of the cake itself so had to scrape it all off... middle filling is sweet enough for the whole cake! Will make bigger portion and top it with that next time. Otherwise... YUMMY!
By Jennifer Bragg
14 Dec 2019
a very nice flavour but a like bit dry not sure if it was me or the cake, will only be able to tell if I make another one
By Kay Jarvis
06 Dec 2019
A Delicious Fabulous Cake, Fresh in ingredients. Tasty and nice. Correct in every way. From start to finish. I love good Whiskey so much Taste, depth and lots of Colour. Thank-you for this delicious recipe.
By Susan Dolores Groom
15 Nov 2019

Thank you for this recipe I made it as an alternative to my normal Rich Fruit Christmas Cake. It has a lovely flavour but my texture was not quite right, but I think that this was my fault, as my butter was from the fridge so I softened it in the microwave and softened it 'too much' :(. I will most surely make it again and repost my results. I sprayed the top of the cake with 'gold spray' and used a red and green tartan ribbon, so it really did look Christmassy.

By Tessa
27 Dec 2017
What a delicious and nice compiled recipe you have shared via this blog. I think you have got the expertise in this. I really like your fodiee behaviors. http://cake-delivery.in/delhi
By Cake-Delivery.in
13 Oct 2017
What a delicious and nice compiled recipe you have shared via this blog. I think you have got the expertise in this. I really like your fodiee behaviors. http://cake-delivery.in/delhi
By Cake-Delivery.in
13 Oct 2017
What a delicious and nice compiled recipe you have shared via this blog. I think you have got the expertise in this. I really like your fodiee behaviors. http://cake-delivery.in/delhi
By Cake-Delivery.in
13 Oct 2017

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Ingredients

Change Quantities:
  • 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
  • FILLING
  • 50g butter
  • 100g icing sugar
  • 50g walnut pieces
  • 50g ground almonds
  • 1 tbsp whisky
  • TOPPING
  • 16 walnut halves
  • 300g icing sugar
  • 4 tbsp vegetable oil
  • 4 tbsp whisky
  • icing sugar for dusting

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