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Whisky and Walnut Christmas Cake

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

Free from Soya
Vegetarian

Ingredients

Change Quantities:
  • CAKE
  • 50g walnut pieces
  • 50g carrot, 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 ground almonds
  • 50g walnut pieces
  • 1 tbsp whisky
  • TOPPING
  • 200g icing sugar
  • 1 tsp vegetable oil
  • 1 tsp whisky
  • 16 walnut halves
  • icing sugar for dusting

Cake

  1. Put the walnut pieces into a bowl, add the grated carrot, lemon rind and whisky. Cover and leave to stand overnight.
  2. Line two 20cm/8" round baking tins with parchment and pre-heat the oven.
  3. Sieve the flour and cinnamon into a bowl and set aside.
  4. Put the butter and sugar into a large bowl and beat together until light and fluffy.
  5. Beat in the eggs one at a time.
  6. Mix in the walnut and carrot mixture. 
  7. Add the prepared flour and mix well.
  8. Divide the mixture into the prepared tins and smooth the tops.
  9. Bake in a pre-heated oven for 25-30 minutes.  If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
  10. 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. Stir in the ground almonds, walnut pieces and whisky.
  4. Spread the mixture on one cold sponge layer and place the second sponge layer on top.

Topping             

  1. Lightly toast the walnut halves and while they are still warm, dust with icing sugar.
  2. Sieve the icing sugar into a bowl.
  3. Add the oil and whisky and stir to make a paste. If necessary add a drop of water to make a smooth spreading consistency.
  4. Spread over the top and sides of the cake.
  5. Press the prepared walnuts into the icing before it is completely set.
  6. Decorate with a ribbon.

Equipment

Two 20cm/8" round baking tins, ribbon

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25-30 minutes

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 carrot, 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 ground almonds
  • 50g walnut pieces
  • 1 tbsp whisky
  • TOPPING
  • 200g icing sugar
  • 1 tsp vegetable oil
  • 1 tsp whisky
  • 16 walnut halves
  • icing sugar for dusting
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